This lemon raspberry cream pie will be a favorite for all of my fellow lemon curd lovers out there. It has a graham cracker crust, lemon curd layer and then a creamy, silky lemon and cream cheese filling with fresh raspberries on top.
This pie is perfect for any time of year and is pretty easy to put together. The filling is set with gelatin and will take about 30 minutes to set in the refrigerator.
You can use a store bought graham cracker pie crust for an extra easy preparation of this pie. It you want to make the crust from scratch, that is also great and you will use a standard pie tin for this pie.
If you want more raspberry flavor in this pie, then you can add a layer of raspberry jam on top of the lemon curd and beneath the lemon cream filling. I would add about 1/4 of a cup for a strong raspberry flavor.
This pie can be made ahead of time and will last in the refrigerator for about 4-5 days.
What you need to make this lemon raspberry cream pie: (printable recipe card is below)
Makes 1 standard pie
- 1 graham cracker pie crust
- 1/4 cup lemon curd – to layer the graham cracker crust with
For the filling:
- 1 cup heavy whipping cream – whip and set aside
- 1 packet unflavored gelatin
- 3 tablespoons cold water
- 2 tablespoons hot water
- 8 ounces cream cheese – softened
- 1 1/2 cups powdered sugar
- 4 tablespoons lemon curd
- 1 tablespoon lemon juice
For the topping:
- ~6 ounces raspberries
Instructions
- Add lemon curd layer to the bottom of the graham cracker pie crust.
- Whip the whipping cream until fluffy then set aside.
- In a small bowl, add gelatin with 3 tablespoons cold water then add 2 tablespoons hot water and stir until the gelatin is dissolved. It it is chunky, microwave 30 seconds until it looks melted.
- In another mixing bowl or stand mixer, add the cream cheese, powdered sugar, lemon curd, lemon juice and bloomed gelatin and whip together until smooth.
- Fold in the whipped cream until stirred well then pour into the pie crust.
- If mixture is already starting to set then add the raspberries and refrigerate, but if the mixture is still liquid then wait until it sets mostly before adding raspberries on top.
- Chill until set then enjoy.
Lemon Raspberry Cream Pie
Ingredients
- 1 graham cracker pie crust
- 1/4 cup lemon curd – to layer the graham cracker crust with
For the filling:
- 1 cup heavy whipping cream – whip and set aside
- 1 packet unflavored gelatin
- 3 tablespoons cold water
- 2 tablespoons hot water
- 8 ounces cream cheese – softened
- 1 1/2 cups powdered sugar
- 4 tablespoons lemon curd
- 1 tablespoon lemon juice
For the topping:
- ~6 ounces raspberries
Instructions
- Add lemon curd layer to the bottom of the graham cracker pie crust.
- Whip the whipping cream until fluffy then set aside.
- In a small bowl, add gelatin with 3 tablespoons cold water then add 2 tablespoons hot water and stir until the gelatin is dissolved. It it is chunky, microwave 30 seconds until it looks melted.
- In another mixing bowl or stand mixer, add the cream cheese, powdered sugar, lemon curd, lemon juice and bloomed gelatin and whip together until smooth.
- Fold in the whipped cream until stirred well then pour into the pie crust.
- If mixture is already starting to set then add the raspberries and refrigerate, but if the mixture is still liquid then wait until it sets mostly before adding raspberries on top.
- Chill until set then enjoy.