Raspberry Lemon Custard Pie

I love summer! I especially love all of the amazing flavors that come with summer, especially berries. We are so amazingly fortunate to have such amazing berries available here in Oregon such as raspberries. This pie features the bright notes of lemon with the sweet and tangy notes of raspberries and it is the perfect compliment to a backyard barbecue or summer celebration. 

I have made this pie many times and it has been one of the most popular ones both at my former farmer's market stand and in my former pie business Cheery Pies. I hope you will enjoy it just as much as my customers did! 

PASTRY FOR 1 9-INCH PIE

 Note: You can make this pie gluten free by using a gluten free crust and mixing in a gluten free flour mix to the pie mixture. 

4   eggs

3/4 cup sugar

2   tablespoons all-purpose flour

4   tablespoons melted butter 

1   teaspoon pure lemon extract

 grated lemon rind from 1/2 of a lemon

1/4 teaspoon salt

3/4 cup buttermilk

1   cup seedless raspberry jam

1/2 cup homemade lemon curd- recipe below

1   cup fresh raspberries

 

Heat oven to 350 degrees. Prepare pastry. Line pie plate with pastry. Beat eggs; add sugar, flour, butter, lemon extract, lemon rind and salt. Mix thoroughly; blend in buttermilk. Pour into pastry-lined pie plate. Bake for 40 to 50 minutes or until toothpick inserted into center comes out clean.

Cool the pie to room temperature. Spread lemon curd over pie. 

Spread the raspberry jam on top of the lemon curd in a small circle. Arrange fresh raspberries over the jam circle.

 

Yields 8 servings

 

Homemade Lemon Curd: 

6 egg yolks, beaten

1 cup organic sugar

1/2 cup fresh lemon juice

zest of 2 lemons

1/2 cup butter, cut into small pieces. 

Place egg yolks, sugar, lemon juice and zest in a medium saucepan over medium heat for 10 minutes, whisking constantly until the mixture thickens. Take it off the heat and stir in small pieces of butter a few at a time until incorporated. As the mixture cools it will thicken more. Allow the mixture to cool to room temperature before spreading on the pie. You will have extra lemon curd to enjoy on top of ice cream, or on scones or biscuits.