This lemon raspberry fruit pizza has been a warm weather staple in our kitchen since the first time we paired tart lemon cookie crust with fresh berries. I first tried this combination at a summer potluck when a friend arrived with a citrus scented cookie base spread with a cream filling and a crown of bright fruit. It tasted like sunshine. I adapted that memory into a reliable formula using a lemon cookie mix for ease and a glossy raspberry glaze made from raspberry gelatin for a beautiful finish. The contrast of the buttery lemon cookie, the cool tang of the cream layer, and the burst of fresh raspberries is what keeps guests asking for the recipe.

What makes this dessert special is how approachable it is while still feeling impressive. The cookie base bakes quickly in a pizza pan and can be made ahead. The cream layer is simple to whisk together and spreads smooth and even. Finishing with whole raspberries and a clear, jewel like glaze gives the dish a professional bakery look without complex techniques. This is the dessert I bring to family gatherings when I want something that looks elegant but comes together in under an hour.

Ingredients

• Cookie crust: 1 box Krusteaz Meyer Lemon Cookie Mix. This mix provides consistent lemon flavor and a tender crumb. Look for the Meyer lemon variety for a sweeter citrus note.
• Butter: 1/2 cup (1 stick) unsalted butter, softened. Room temperature butter helps the dough come together evenly and yields a tender crust.
• Egg: 1 large egg. Acts as the binder and gives structure to the cookie base so it holds the toppings.
• Cream layer: 4 ounces cream cheese softened, 1/2 cup sour cream, 1/2 teaspoon vanilla extract, 1/2 cup powdered sugar. These ingredients whip into a smooth spread that stays cool against the warm citrus of the crust.
• Fresh raspberries: 2 to 3 cups. Choose plump ripe berries with no mushy spots to maintain shape and texture under the glaze.
• Raspberry glaze: 2 cups water, 1 1/4 cups granulated sugar, 1/3 cup cornstarch, 1 small box (3 ounce) raspberry gelatin mix. The gelatin adds both flavor and clarity so the glaze sets shiny without cloudiness.

Instructions

Prepare the glaze Combine 2 cups water, 1 1/4 cups sugar and 1/3 cup cornstarch in a small saucepan over medium heat. Whisk continuously until the mixture thickens and becomes clear around 5 to 8 minutes. Remove from heat and whisk in 1 small box 3 ounce raspberry gelatin until fully dissolved. Transfer to a shallow bowl and chill until cool but still pourable. Cooling prevents the cream layer from melting when you pour the glaze. Make the crust In a mixing bowl combine 1 box lemon cookie mix, 1/2 cup softened butter and 1 large egg. Beat until a soft dough forms. Lightly grease a 14 inch pizza pan and press the dough evenly across the pan to the edges, creating a slight lip. Sprinkle the enclosed sugar packet from the mix evenly on top for a light sparkle. Bake and cool the base Bake in a preheated oven set to 350 F for 12 to 14 minutes or until the edges are lightly golden. Remove from the oven and allow the crust to cool completely on a rack before adding any cold toppings. Cooling is essential to keep the cream layer firm and prevent sliding. Whip the cream layer Beat 4 ounces softened cream cheese, 1/2 cup sour cream, 1/2 teaspoon vanilla and 1/2 cup powdered sugar until smooth and aerated. Scrape the bowl often to avoid lumps. The texture should be spreadable yet stable so it supports the fruit. Assemble Spread the cream layer evenly over the cooled crust. Arrange 2 to 3 cups fresh raspberries in a single layer across the cream. Gently pour the cooled glaze over the raspberries using a spoon to control flow so the fruit remains visible. Refrigerate the assembled pizza until glaze firms, at least 30 minutes. Serve Slice like a pizza using a sharp knife or pizza cutter. Chill extra slices in an airtight container up to 2 days. For the best texture serve within 24 hours so the crust remains slightly crisp.

Storage Tips

Store leftovers in an airtight container in the refrigerator. If you slice the pizza place parchment between slices to preserve the glaze and prevent sticking. The crust will begin to soften after about 24 hours as the glaze and cream absorb moisture. For longer storage do not assemble with fresh raspberries. Freeze the baked crust wrapped tightly in plastic wrap and a layer of foil for up to 3 months. Thaw in the refrigerator before adding the cream layer and fresh fruit.

Ingredient Substitutions

If you need to avoid dairy replace cream cheese and sour cream with vegan cream cheese and coconut yogurt. Flavor will be slightly different but structure will hold. For a gluten free option use a store bought gluten free lemon cookie mix and ensure cornstarch is certified gluten free. If fresh raspberries are not in season substitute with sliced strawberries or blueberries. To reduce sweetness lower the glaze sugar by 1/4 cup but beware the glaze may be less stable.

Serving Suggestions

Serve chilled on a decorative platter with a dusting of powdered sugar around the rim for contrast. Pair slices with lightly sweetened whipped cream or a spoonful of lemon curd. For a brunch spread include small berry tarts and a citrus salad to echo the flavors. This dessert also complements iced tea and a sparkling wine for celebratory gatherings.

Cultural Background

Fruit pizzas are a modern American adaptation that borrows the pizza form to showcase seasonal fruit in a shareable way. They combine elements of cookie, cheesecake and tart traditions into a single tray dessert popular at potlucks and summer gatherings. The use of gelatin based glazes is common in bakery practice to preserve fruit color and prevent oxidation while adding a glossy finish that communicates freshness.

Seasonal Adaptations

In spring use a medley of strawberries and kiwis with a strawberry glaze. In late summer switch to peaches and a peach gelatin for a fragrant finish. For holidays add a sprinkle of finely chopped pistachios and use cranberries when available for a winter twist. Adjust sugar levels for sweeter fruits to keep the overall balance bright and refreshing.

Meal Prep Tips

Prepare the crust and glaze a day ahead to save time. Keep the cream layer chilled and whip just before assembly for the freshest texture. Transport the assembled pizza on a flat tray and keep refrigerated. If you need to assemble at a venue pack the glaze in a sealed container and pour at the last minute to preserve the glossy top.

This lemon raspberry creation brings a little brightness to any table and invites friendly conversation. Try it as written the first time then make it your own by swapping fruit or adjusting the cream. It has become a loved part of our summer repertoire and I hope it finds a place in your gatherings too.