Raspberry Topped Lemon Pie
Raspberry Topped Lemon Pie is an moderately easy dinner. Made with 1 (10 oz.) pkg. frozen red raspberries, thawed, 1 tbsp. cornstarch, 3 egg yolks, 1 (14 oz.) can sweetened condensed milk and 1/2 c. realemon lemon juice, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 325Β°.
In small saucepan, combine raspberries and cornstarch.
Cook and stir until clear and thickened.
In medium bowl, beat egg yolks with condensed milk, lemon and food coloring.
Pour into crust and bake 30 minutes.
Spoon raspberry mixture evenly over top of pie.
Chill 4 hours.
Spread whipped cream over top.
Garnish as desired.
π· Perfect Pairings
Complete your meal with these
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