Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 cup fresh raspberries
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh lemon juice (about 4–6 lemons)
- 2 tablespoons lemon zest
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon butter (for greasing)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the pie crust in a 9-inch pie dish.
- Blind bake the crust for 10-15 minutes until slightly golden.
- In a bowl, whisk together sugar and flour; mix in eggs, then add lemon juice and zest.
- Gently fold in raspberries.
- Pour filling into the pre-baked crust.
- Bake for an additional 30-35 minutes until set but slightly jiggly in the center.
- Cool at room temperature for 15-20 minutes before chilling in the refrigerator for at least one hour.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 245
- Sugar: 24g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Opt for fresh ingredients for the best flavor. For added zestiness, increase the amount of lemon zest used in the filling.