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Refreshing Raspberry Lemonade Pie

Recipe By: Emily Pearce
Year Submitted: 2016
Winner Third Place


Pie Crust
1 cup flour
½ tsp. salt
1/3 cup shortening, chilled
3 to 6 Tbsp. ice cold water

Lemon Curd Layer
7 large egg yolks
1 large whole egg
1 ½ cups sugar
¾ cup freshly squeezed lemon juice
¾ cup (1 ½ sticks) butter, cold, cut into pieces
Clotted Cream Layer
4 oz. cream cheese, softened
1 cup heavy cream
1 teaspoon vanilla extract
1 or 2 tablespoons sugar
Zest of a lemon or lime (optional
Raspberry Layer
1 ½ cups heavy cream
¾ cup raspberry sauce
2 drops lemon oil

2 cups whipped cream, for top
½ cup fresh raspberries, for garnish
5 candied lemon slices, for garnish (optional)


Pie Crust
Mix together flour and salt, cut in shortening. Mix in water 1 Tbsp. at a time until dough holds together. Flatten dough into ½ inch round disk, wrap in plastic wrap; refrigerate for 30 minutes. Place on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease crust into pie plate and trim evenly around plate. Press edges with fork or crimp with fingers. Place in refrigerator for 15 minutes. Press aluminum foil into pie crust, fill with pie weights or dry beans. Bake at 400 degrees Fahrenheit for 15 €“ 20 minutes or until golded brown.

Lemon Curd Layer
For the Lemon Curd Layer: Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on surface of curd to avoid a skin from forming. Refrigerate until completely cool, at least 1 hour.
For the Clotted Cream: Place all ingredients in large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Spread into bottom of baked crust and refrigerate 10 minutes. When lemon curd is completely cooled spread over clotted cream layer and refrigerate for another 10 to 20 minutes.
For the raspberry layer: Whip cream until stiff peaks form. Gently fold in raspberry sauce and lemon oil. Carefully spread over lemon curd, smooth out top. Refrigerate and set aside.

Place whipped cream in piping bag and pipe around edge of pie and one rosette in center. Garnish with fresh raspberries and candied lemon slices. Refrigerate until ready to eat.