Raspberry topped Lemon Pie
Prep
Cook
Wait
4h
| Category: | Desserts |
Ingredients
For
8
Person(s)
Recipe
| 3 egg yolks |
| 14 ounce(s) sweetened condensed milk |
| 1/2 cup(s) lemon juice |
| 1 prepared graham cracker crust |
| 10 ounce(s) package frozen red raspberries in syrup, thawed |
| 1 tablespoon(s) cornstarch |
Raspberry topped Lemon Pie Directions
- Preheat oven to 325
- With mixer, beat egg yolks and sweetened condensed milk until well blended. Stir in lemon juice, Pour into crust
- Bake 30 minutes
- Meanwhile, in saucepan, combine raspberries and cornstarch, cook and stir until mixture thickens and is clear. Spoon on top of pie
- Chill at least 4 hours. Top with whipped topping, garnish as desired.
- Store leftovers in fridge
