Zingy Berry Lemon Pie (Printable Version)
Enjoy the zesty kick of Lemon Raspberry Pie, a wonderful mix of sour and sugary notes.
# What You'll Need:
01 -
1 store-bought pie shell
02 -
1 cup raspberries, washed
03 -
1 cup white sugar
04 -
3 eggs, large size
05 -
1 cup squeezed lemon juice (roughly 4-6 fruits)
06 -
2 tablespoons grated lemon peel
07 -
0.25 cup plain flour
08 -
0.5 teaspoon table salt
09 -
1 tablespoon butter for pan coating
10 -
Whipped cream for serving (if you want)
11 -
Extra raspberries for decoration (if you want)
# Step-by-Step Guide:
01 -
Get your oven hot at 175°C (350°F).
02 -
Lay your store-bought crust in a 9-inch dish and pinch the edges fancy. For homemade dough, flatten it out and fit the dish.
03 -
Poke holes in the bottom with a fork so it won't bubble up. Put parchment on top with weights. Cook 10-15 mins till it looks light brown. Take it out and let it sit.
04 -
In a bowl, stir sugar and flour together. Throw in eggs, juice from lemons, and grated peel, mixing till smooth.
05 -
Carefully mix in the fresh raspberries so they're spread out nice in the mix.
06 -
Dump your raspberry-lemon mixture into the already-baked shell and smooth it flat.
07 -
Stick the pie back in the hot oven for about 30-35 mins, or until it's firm but still wobbles a tiny bit in the middle.
08 -
Pull the pie out and let it sit at room temp for 15-20 mins.
09 -
Stick it in your fridge at least an hour before you eat it for the best taste.
10 -
Add some whipped cream and scatter extra raspberries on top if you feel like it.