If there’s one dessert that perfectly balances elegance, freshness, and irresistible flavor, it’s Lemon Raspberry Layered Pie. This stunning layered dessert combines a buttery crust, a silky lemon cream filling, and a vibrant raspberry layer that delivers just the right amount of tartness and sweetness. Every slice feels refreshing, indulgent, and beautifully balanced—making it ideal for warm-weather gatherings, holidays, or any time you want a dessert that feels special without being overly complicated.

This lemon raspberry pie is more than just a pretty dessert. It’s a celebration of contrast: creamy versus fruity, tangy versus sweet, smooth layers against a crisp crust. Whether you’re serving it at a family dinner, a brunch table, or a festive celebration, this pie consistently earns rave reviews.

In this comprehensive guide, you’ll learn exactly how to make a homemade lemon raspberry layered pie from scratch, along with expert tips, variations, and serving ideas to help you perfect it every time.

Why Lemon and Raspberry Are a Perfect Pair

Lemon and raspberry are a classic dessert pairing for a reason. Lemon brings brightness, acidity, and freshness, while raspberries add natural sweetness and a subtle floral note. Together, they create a flavor profile that feels light yet satisfying.

In this layered pie, lemon takes center stage with a smooth, creamy filling that melts in your mouth. The raspberry layer adds color, texture, and contrast, cutting through the richness and keeping every bite exciting.

What Makes This Lemon Raspberry Layered Pie Special

Layered visual appeal – distinct, beautiful layers that look bakery-worthy
Balanced flavor – tart lemon, sweet raspberries, and a buttery crust
Make-ahead friendly – perfect for entertaining
No artificial flavors – real citrus and real fruit shine through
Versatile – can be adapted for no-bake, gluten-free, or lighter versions

Ingredients

Crust

Graham cracker crumbs or vanilla cookie crumbs
Granulated sugar
Unsalted butter, melted

Lemon Layer

Cream cheese, softened
Granulated sugar
Fresh lemon juice
Lemon zest
Heavy cream or whipped topping

Raspberry Layer

Fresh or frozen raspberries
Granulated sugar
Lemon juice
Cornstarch

Optional Garnishes

Fresh raspberries
Lemon slices or zest
Whipped cream

Instructions

Prepare the crust
In a bowl, mix graham cracker crumbs with sugar and melted butter until evenly combined. Press firmly into the bottom and slightly up the sides of a pie dish. Chill in the refrigerator for at least 20 minutes to set.
Make the raspberry layer
In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and allow to cool completely.
Prepare the lemon filling
Beat softened cream cheese until smooth. Add sugar, lemon juice, and lemon zest, mixing until fully incorporated and creamy.
Fold in whipped cream
Gently fold whipped cream into the lemon mixture until light and fluffy, taking care not to deflate the filling.
Assemble the layers
Spread the lemon filling evenly over the chilled crust. Spoon the cooled raspberry mixture on top, smoothing gently for a clean layered look.
Chill the pie
Refrigerate the pie for at least 4 hours, or until fully set. Overnight chilling yields the best texture.
Garnish and serve
Just before serving, garnish with fresh raspberries, lemon slices, or whipped cream. Slice with a clean, sharp knife for defined layers.

Pro Tips for the Best Lemon Raspberry Pie

Use fresh lemon juice for the brightest flavor—bottled juice won’t compare.
Cool layers completely before assembling to keep them distinct.
Chill thoroughly—this pie sets beautifully with time.
Clean your knife between slices for picture-perfect servings.

Variations to Try

No-bake version: Skip baking the crust and simply chill until firm.
Gluten-free: Use gluten-free graham crackers or almond flour crust.
Lighter option: Use Greek yogurt in place of part of the cream cheese.
Extra lemon: Add a thin lemon curd layer for even more citrus punch.

Serving Suggestions

This lemon raspberry layered pie pairs beautifully with:

Fresh mint tea or iced tea
Light roast coffee
A sparkling citrus mocktail
Vanilla or raspberry sorbet

It’s especially perfect for spring brunches, summer picnics, baby showers, and holiday dessert tables.

Storage and Make-Ahead Tips

Refrigerator: Store covered for up to 4 days.
Freezer: Freeze without garnish for up to 1 month; thaw overnight in the fridge.
Make-ahead: Prepare the pie a day in advance for stress-free entertaining.

Fun Dessert Fact

Layered desserts like this one became popular in American home baking during the mid-20th century, when refrigeration became more common. Today, they remain a favorite for their beauty, convenience, and versatility.

Final Thoughts

This Lemon Raspberry Layered Pie is proof that a dessert can be both stunning and approachable. With its bright citrus notes, luscious creaminess, and vibrant berry layer, it’s a recipe you’ll return to again and again. Whether you’re baking for guests or treating yourself, this pie delivers bakery-level results right from your own kitchen.

Lemon Raspberry Layered Pie

A creamy, refreshing layered pie made with tangy lemon filling, sweet raspberry topping, and a buttery crust.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 10

Total Time 4 35

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 320