Raspberry-Topped Lemon Pie
Raspberry-Topped Lemon Pie is an moderately easy dessert you can prepare in about 1 hour 28 minutes. Made with (10 oz.) packaged frozen red raspberries in syrup, thawed, . cornstarch, egg yolks, (14 oz.) can sweetened condensed milk (not evaporated milk) and c. lemon juice from concentrate, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 325Β°.
In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear.
In medium bowl, beat egg yolks with sweetened condensed milk, lemon juice and food coloring if desired.
Pour into crust; bake 30 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set. Spread with whipped cream.
Garnish as desired.
Refrigerate leftovers.
Makes 1 pie.
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