Raspberry Lemon Pie

This Raspberry Lemon Pie is a refreshing, no-bake dessert that balances the sharp zest of lemons with the sweet tartness of fresh raspberries. The filling is light and airy, created by folding whipped egg whites into a smooth lemon gelatin mixture, resulting in a mousse-like texture that sets perfectly in a cracker crust. It&# 226;ÂÂs an elegant yet simple dish, perfect for summer gatherings or as a light finish to a heavy meal. The vibrant color comes from natural fruit and a touch of food coloring, making it as visually appealing as it is delicious. Serve chilled for the best texture and flavor.

Cuisine: Latin American

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 381.5

Dietary: Gluten-free

Description

This Raspberry Lemon Pie is a refreshing, no-bake dessert that balances the sharp zest of lemons with the sweet tartness of fresh raspberries. The filling is light and airy, created by folding whipped egg whites into a smooth lemon gelatin mixture, resulting in a mousse-like texture that sets perfectly in a cracker crust. It&# 226;ÂÂs an elegant yet simple dish, perfect for summer gatherings or as a light finish to a heavy meal. The vibrant color comes from natural fruit and a touch of food coloring, making it as visually appealing as it is delicious. Serve chilled for the best texture and flavor.

Ingredients

1 Graham Cracker pie crust
1 Envelope Unflavoured gelatin
3/4 cup Sugar
4 Eggs, separated
1/2 cup Lemon juice
1 teaspoon Grated lemon peel
2 to 3 drops Yellow food coloring
1/2 pint Red raspberries
1/2 cup Water

Directions

1
In a small saucepan, combine the unflavored gelatin with 1/2 cup of the sugar.
2
In a separate bowl, beat the egg yolks with the lemon juice and 1/2 cup of water.
3
Blend the beaten egg yolk mixture into the gelatin and sugar in the saucepan.
4
Let the mixture stand for one minute to allow the gelatin to soften.
5
Heat the mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
6
Remove from heat and stir in the grated lemon peel and yellow food coloring.
7
Refrigerate the mixture, stirring occasionally, until it thickens slightly and mounds when dropped from a spoon.
8
In a clean bowl, beat the egg whites until foamy.
9
Gradually add the remaining 1/4 cup of sugar to the egg whites and beat until stiff peaks form, but do not overbeat until dry.
10
Gently fold the whipped egg whites into the chilled gelatin mixture until well combined.
11
Spoon the filling into the prepared graham cracker pie crust.
12
Garnish the top with fresh raspberries and lemon slices if desired.
13
Chill the pie for 3 to 4 hours, or until fully set, before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 381.5kcal

% Daily Value *
Total Fat 6.6g11%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 123.2mg6%
Total Carbohydrate 61.9g21%
Dietary Fiber 0.6g3%
Sugars 45.9g
Protein 26.1g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the egg whites are beaten in a clean, grease-free bowl to achieve stiff peaks.

Do not overbeat the egg whites once the sugar is added, or the filling may become dry and crumbly.

The pie must be chilled for at least 3 hours to set properly. For best results, prepare the day before serving.

If you prefer a deeper red color, you can add a drop of red food coloring along with the yellow, or rely solely on the natural color of the raspberries.

Serve chilled for the best texture. Store any leftovers in the refrigerator.

Keywords: raspberry, lemon, pie, no-bake, gelatin, dessert, summer, fruit, light, airy, crust, eggs, zest, refreshing, easy, chilled, mousse, filling, garnish, fresh, simple

Read it online: https://www.chefs-mate.com/recipe/raspberry-lemon-pie/