CREAMY LEMON RASPBERRY PIE
This nearly no bake Creamy Lemon Raspberry Pie is a lemony, sweet treat that is perfect for any spring or summer celebration.
Provided by Valerie Brunmeier
Categories Dessert
Time 23m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
- Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
- Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
- In a large mixing bowl, beat cream cheese until fluffy. Add Cool Whip, sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until smooth. Add smashed raspberries and gently fold in with a spoon.
- Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
- Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.
Nutrition Facts : Carbohydrate 58 g, Protein 8 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 56 mg, Sodium 384 mg, Fiber 2 g, Sugar 45 g, Calories 426 kcal, ServingSize 1 serving
LEMON RASPBERRY CAKE
Ultra moist and flavorful Lemon Raspberry Cake!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
- In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
- Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
- Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
- While the cakes cool, you can make the frosting.
LEMON RASPBERRY SWIRL ROLLS
Breakfast just got a whole lot tastier with these lemon raspberry swirl rolls, packed with fresh berries and smothered in a lemon glaze.
Provided by Lou Carruthers
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C or 350°F, and lightly grease or line a 9 x 13 baking pan.
- To make the dough: Gently heat 200ml of milk in the microwave for 20-30 seconds. It should be lukewarm, not hot. Stir in the yeast, and leave to stand for 10-15 minutes.
- Add the remaining milk, sugar, egg, melted butter and lemon zest into a stand mixer with the dough hook attachment.
- Add half the flour, and mix together on low speed until a sticky, thick dough begins to form.
- Scrape down the sides of the bowl with a rubber spatula, and add the remaining flour and the yeast mixture.
- Mix together on a medium speed for 5-8 minutes, until the dough forms a smooth ball. The sides of the bowl should be clean. If the dough is too sticky, a residue will be left on the bowl. Add an extra tablespoon of flour and continue to knead.
- When the dough has formed, lightly flour your work surface and turn the dough out. Leave to rest for 10 minutes.
- To fill the dough: When rested, roll the dough out into a rectangle, approximately 9 x 13 inches, and 1cm thick.
- Using an angled spatula, spread the raspberry jam over the rolled out dough, and scatter over the raspberries.
- To make the dough roll: Gently fold over one of the long edges of the dough rectangle, to begin the swirl.
- Continue to gently roll the dough until complete. You may need to carefully lift the dough when rolling to make sure the filling is kept between the layers.
- Carefully slice the dough roll into swirls about 1 inch in thickness, and place in the baking dish. Make sure to left space between the swirls to allow them to grow when baked.
- Bake for 20-25 minutes until golden in colour, and soft to touch. Leave to cool in the baking dish.
- To make the glaze: In a small bowl, add the cream cheese, icing sugar and lemon juice, and mix together with a spoon until smooth and runny. If the glaze is too thick, add a drop of milk to loosen it up.
- Drizzle the glaze over the still warm swirl rolls, and serve.
Nutrition Facts : ServingSize 1 roll, Calories 311 kcal, Carbohydrate 58 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 57 mg, Fiber 3 g, Sugar 22 g
ZESTY LEMON-RASPBERRY SWIRL PIE
When lemon and raspberry flavors swirl together, the result is a creamy pie like no other. Best of all, you don't even need the oven to make this dessert.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened.
- Beat yogurt and dressing in medium bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP.
- Pour into crust. Drizzle with preserves; cut through COOL WHIP mixture with knife several times for marble effect. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 25 g, Protein 3 g
FROZEN RASPBERRY LEMONADE PIE RECIPE
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Mix together graham cracker crumbs, sugar, and melted butter until well blended. Press mixture firmly into bottom and side of a lightly greased 9 inch pie pan. Bake for 9-10 minutes until set. Cool completely.
- In a mixing bowl whisk together the pudding mix and milk until thick. Then add in the lemon juice and stir to combine. Fold the cool whip into the pudding mixture until combined.
- In a food processor blend the raspberries and sugar together until smooth.
- Pour a little less than half of the lemon filling into the cooled pie crust and spread evenly. Then pour half of the raspberry filling over the pudding. Then add more lemon filling over the raspberry and spread carefully. Drizzle the top of the pudding with the remaining raspberry puree. Use a knife and swirl the raspberry filling into the pie.
- Cove the pie pan with foil and freeze for about 3 hours.
- Thaw slightly before serving.
- (You will have a little lemon filling left over after filling your pie crust)
LEMON RASPBERRY SWIRL PIE
The salad dressing makes this pie extra light and gives it a tangy zip! You may decorate each slice of pie with fresh mint leaves and a fresh red raspberry.
Provided by MEG3
Categories Desserts Pies No-Bake Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, pour boiling water into gelatin and stir 1 to 2 minutes, or until gelatin is completely dissolved. Refrigerate until slightly thickened; stir frequently.
- In a large bowl, mix yogurt and salad dressing with wire whisk until smooth. Add thickened gelatin and continue stirring until smooth. Gently fold in whipped topping. Pour mixture into crust. Cover and refrigerate for several hours or until firm. Drizzle preserves over pie immediately before serving.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.5 g, Cholesterol 6.4 mg, Fat 13.2 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 371.3 mg, Sugar 30.3 g
LEMON RASPBERRY CHEESECAKE PIE
An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time.
Provided by hollyberry
Categories Cheesecake
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
- Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
- Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
- Serve slices of cheesecake with dollops of raspberry sauce.
Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 14.9, Cholesterol 72.9, Sodium 244.5, Carbohydrate 41.4, Fiber 2.7, Sugar 34.6, Protein 7
LEMON CURD AND RASPBERRY SWIRL PIE
I made this pie for my kids and they loved it. It is refreshing and sweet at the same time. Perfect for a summer treat.
Provided by Karina Alcala
Categories Pies
Time 25m
Number Of Ingredients 9
Steps:
- 1. If you are using frozen berries you need to defrost them and let them drain. In a small sauce pan add water, juice, sugar and corn starch whisk until corn starch is dissolved. Turn on heat to medium and cook until mixture starts to thicken. When it thickens up turn off heat and add jello and whisk until dissolved. Add fresh or frozen berries to the mixture.
- 2. Have your pie shell ready and lemon curd ready. With a soup ladle or a measuring cup add a layer of lemon custard than some of the berry mixture. Keep doing this until all the ingredients are done. At this point you need to put the pie in the fridge and let it chill for at least 4 hours or over night.
- 3. You can substitute raspberries for strawberries or even cherries will be good as well. You can also use a Grahm cracker crust if you prefer. I like to top my pie with some whipped topping.
RASPBERRY SWIRL CHEESECAKE PIE
I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!
Provided by Little Bee
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
- Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
- Pour half the batter into the crust.
- Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
- Spoon half the preserves over batter.
- Pour remaining batter on top.
- Using a knife, swirl remaining preserves into a decorative pattern.
- Bake at 300°F for 55 minutes.
- Cool.
- Refrigerate leftovers.
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RASPBERRY LEMON ICEBOX PIE - BAKE OR BREAK
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Servings 8Estimated Reading Time 3 minsCategory Chilled Pies
- Using an electric mixer on medium speed, beat the condensed milk and cream cheese until thoroughly combined and smooth. Mix in the lemon zest and juice.
RASPBERRY-LEMONADE CHEESECAKE SWIRL BARS - PILLSBURY.COM
From pillsbury.com
4.5/5 (3)Total Time 4 hrs 45 minsCategory DessertCalories 190 per serving
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Break up cookie dough into pieces; press evenly in bottom of pan. Bake 16 to 19 minutes or until golden brown. Cool 15 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping side of bowl frequently. On low speed, add eggs, 1 at a time, beating just until blended. Beat in vanilla and 2 teaspoons lemon zest. In small bowl, reserve 1 cup of the filling.
- In another small bowl, mash 2 cups raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree, lemon juice and food color into remaining filling.
- Spread raspberry filling evenly over cookie crust. Drop tablespoonfuls of reserved filling on raspberry filling. With knife, carefully swirl into raspberry filling layer to create marbled look.
DOUBLE LEMON RASPBERRY SWIRL PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 8Total Time 2 hrs 35 minsCategory DessertCalories 770 per serving
- Heat oven to 450°F. Place pie crust in ungreased 10-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side with fork. Bake 10 to 12 minutes or until golden brown. In small bowl, mix egg and water; brush in bottom and side of baked crust. Bake 2 to 3 minutes longer or until crust is shiny.
- In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
- In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
- Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.
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4.2/5 (6)Estimated Reading Time 7 mins
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- In a separate bowl, add the cake flour, baking powder and salt. Whisk at least 15 seconds to blend and set aside.
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- In a medium mixing bowl, stir together graham cracker crumbs, sugar and melted butter. Press onto the bottom of the prepared pan. Bake for 7 minutes. Remove from oven and set aside.
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Estimated Reading Time 6 mins
- Bring raspberries to a boil over medium-low head in a small saucepan. Simmer for 10 minutes, stirring frequently to mash up the berries. Transfer to a fine-mesh sieve and press down on the pulp to strain out the juice (you should have between 1/3 and 1/2 cup). Set juice aside to cool.
- Butter and flour a 12-cup Bundt pan. Whisk flour, baking power, baking soda, and salt in a medium bowl to blend. Combine buttermilk, lemon juice, and zest in a small bowl.
- In the bowl of a standing electric mixer, beat butter until smooth. Slowly add sugar and beat until well-blended. Beat in eggs, one at a time, scraping down the sides several times to ensure even mixing. Add vanilla extract and mix well. Stir in dry ingredients in 4 additions, alternating with the buttermilk mixture in 3 additions, occasionally scraping down the sides of the bowl.
- Transfer about 2 cups of the batter to a small bowl. Fold in the raspberry juice until evenly combined.
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Cuisine AmericanEstimated Reading Time 5 minsCategory DessertTotal Time 1 hr 15 mins
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If needed, thin glaze with 1 tablespoon of water at a time. Drizzle over cooled cake, slice and enjoy!
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4.5/5 (14)Calories 257 per servingCategory Desserts
- Spray 4x4 (10cm x10cm) (6.0z) ramekins or 9" (23cm) pie plate with baking spray. Place on a sheet pan lined with parchment paper.
- Melt butter and chocolate chips in a microwave-safe bowl at :30 intervals until melted. Add sugar, egg, vanilla. Stir to combine. Whisk together flour, baking soda, and salt. Then add the dry ingredients to the wet ingredients and portion out into ramekins or pie plate. Bake at 350F (175C) for 15 minutes or until set. Allow to cool.
- Puree the raspberries into juice by working them through a fine-mesh sieve with a spoon placed over a bowl. Set juice aside.
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