Real Recipes From Real Home Cooks ®

lemon curd and raspberry swirl pie

(1 rating)
Recipe by
Karina Alcala
macks creek , MO

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.

(1 rating)
yield 6 -8 people
prep time 10 Min
cook time 15 Min

Ingredients For lemon curd and raspberry swirl pie

  • 1
    already baked pie shell
  • 2 1/2 c
    lemon curd
  • 1 box
    cherry jello
  • 1 pt
    fresh raspberries ( frozen works well in this recipe too)
  • 1 c
  • 1/2 c
    raspberry juice
  • 1/2 c
  • 3 Tbsp
    corn starch
  • whipped topping

How To Make lemon curd and raspberry swirl pie

  • 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.

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