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Lemon Raspberry Pie

Categories: Pies & Tarts

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This is a lovely no-bake custard filled pie topped with fresh raspberries. It's very simple to prepare and should be chilled at least 4 hours before serving.


  • 1 c. granulated sugar
  • 1/4 c. Clabber Girl Cornstarch
  • 1 1/4 c. milk
  • 4 egg yolk
  • 4 tbsp. butter
  • 2 tsp. lemon zest
  • 1/3 c. lemon juice
  • 8 oz. sour cream
  • 1 9-inch deep dish pie shell, baked
  • 1 c. fresh raspberries, tossed with 1 tbsp granulated sugar


Whisk the cornstarch and sugar in a medium saucepan. In a small bowl, combine milk, yolks and lemon zest. Add milk mixture to cornstarch and sugar. Cook over medium heat, stirring constantly until it boils. Remove from heat and add butter and lemon juice. Add sour cream and mix well. Pour into pastry shell, cover with plastic wrap and chill for at least 4 hours (preferably overnight)

Prepare the raspberries by tossing them with the granulated sugar. Decorate top of pie and serve.