lemon raspberry dessert

This Classic Raspberry Pie is a family favourite summer dessert recipe made with an all-butter crust &amp; fresh raspberries - with 10 Pro Tips!

Classic Raspberry Pie

all purpose flour

sugar

salt

unsalted butter,

lemon juice

water

raspberries ((or use frozen raspberries))

cornstarch

Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).

Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don&#039;t worry if some larger chunks of butter still remain.

Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.

Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.

For the crust:

Add the raspberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined. If using frozen raspberries, make the filling with the raspberries as they&#039;re frozen (do not defrost the raspberries first).

Set the filling aside while you prepare the crust for baking.

For the filling:

Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)

Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.

Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.

Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).

Add the raspberry filling to the pie crust and smooth out the top.

Repeat the rolling out process with the second ball of dough, rolling it into a flat circle, just larger than the pan. Place it gently over the filling, letting the excess hang over the sides.

Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.

If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left  thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)

Use a fork to make some holes in the top of the pie. This will help the pie vent and steam to release without cracking the top of the pie.

Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.

Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.

Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream.

Assembly:

This lemon raspberry cake is a beautiful, bakery-worthy dessert that’s surprisingly easy to make at home! With moist, fluffy lemon cake, fresh lemon zest, and juice, and a homemade raspberry filling made with frozen raspberries, every bite bursts with flavor. Finished with an irresistible raspberry Swiss meringue buttercream, the cake only gets better with time, making it the perfect make-ahead treat for birthdays, holidays, or any special occasion!

Moist Lemon Cake with Raspberry Swiss Meringue Buttercream

raspberries

vanilla extract

lemon

cake flour

fine sea salt

baking powder

unsalted European butter (room temperature)

eggs (room temperature)

heavy cream

vegetable oil

unsalted butter

raspberry jam (from above)

raspberries, lemon slices, freeze dried raspberries, for decorating

Cook the raspberries, sugar, and lemon juice over medium heat until the berries have released their juices and are boiling, mashing occasionally. Then whisk together the cornstarch and water. Stir the slurry into the pot, and cook 1-2 minutes longer, until thickened. Push the filling through a fine mesh strainer to remove the seeds, stir in the vanilla, then reserve 1/2 cup of the filling for the frosting. Set both aside to cool.

For the Raspberry Jam

Preheat the oven to 350°F/180°C. Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Set aside.

In a large mixing bowl, rub the lemon zest into the sugar. Then add the flour, salt, and baking powder, and whisk to combine.

On low speed, mix in the butter until it has a sandy texture.

In a separate bowl, whisk together the eggs, heavy cream, oil, lemon juice, and vanilla extract.

Mix in half of the wet ingredients, until all of the flour has been moistened. Then scrape down the bowl. Mix in the remaining wet ingredients, pulsing at first until it starts to combine, then mixing on low speed until just combined, scraping down the bowl once to ensure everything is well combined. It is naturally a thicker cake batter!

Evenly distribute the cake batter into the prepared cake pans (485 grams in each), using a spatula to smooth and tops. Bake for 18-25 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for 20 minutes, then remove them from the pans and allow them to finish cooling on the racks. Be gentle, the cake layers are very delicate!

For the Cake

In a large bowl over a double boiler with simmering water, whisk together the egg whites and sugar. Cook, whisking frequently, until the sugar is dissolved and a thermometer reads 165°F.

Pour the meringue into a stand mixing bowl with the whisk attachment. Whisk on high speed until the meringue cools to roughly 90-95°F, about 10-15 minutes.

Turn the speed down to low and mix in the butter 1-2 tablespoons at a time. When all of the butter is combined, increase the speed to medium-high and beat until it looks light and fluffy. Finally, mix in the reserved raspberry jam and salt.

For the Swiss Meringue Frosting

Trim a thin layer off the tops of each cake layer with a serrated knife to expose the crumb. Place the first layer on your serving board. Spread a thin layer of buttercream on the crumb. Pipe a border of buttercream around the edge of the cake, then fill the center with half of the raspberry jam. Place the next layer on top, and continue with the same steps, placing the last cake layer upside down so that the top of the cake is flat.

Cover the cake in a thin layer of buttercream as a crumb coat, then refrigerate for 20-30 minutes until firm. This can help set the cake so that the filling doesn’t spill out the sides!

Use the rest of the buttercream to cover the sides and top of the cake. Use any remaining frosting to pipe dollops on top of the cake. Garnish with freeze-dried raspberries, fresh raspberries, lemon slices, or lemon zest. Let the cake marinate in the fridge for 4-6 hours or overnight for the best flavor and texture! Let it come to room temperature before serving.

For Assembly

Made this cake for Easter and everyone loved it! Not too sweet, but so fresh and delicious!

Im usually more of a chocolate cake guy, but this may be my new favorite!

https://content.jwplatform.com/videos/qVZjJKdk.mp4

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