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“A lemon-lovers delight! This is a wonderful sweet and tart pie, and is much richer than it appears, so cut into small size wedges. Prep time does not include preparing and semi-baking the pie crust. You will love this pie!”

Ingredients Nutrition


  1. Prepare and LIGHTLY bake a pie shell; cool.
  2. In a small bowl soak raisins and lemon zest in the lemon juice for about 10 minutes; add in the nuts.
  3. Using an electric mixer, cream butter, both sugars, cinnamon and salt until light and fluffy (about 3-4 minutes).
  4. Add in eggs, and beat for about 30 seconds (the mixture will look curdled until it heats up in the oven).
  5. Stir in the raisin mixture, and mix with a wooden spoon until combine.
  6. Pour the filling into the semi-baked pie shell.
  7. Set oven to 350 degrees.
  8. Set oven rack to center position, and bake pie for about 35-40 minutes, or until the top is set and light golden and darker golden around the edges (it will feel somewhat spongy to the touch).
  9. Cool completely on a wire rack before serving.

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