Raspberry-Topped Lemon Pie
Raspberry-Topped Lemon Pie is an moderately easy dinner. Made with 1 (10 oz.) pkg. frozen red raspberries in syrup, thawed, 1 tbsp. cornstarch, 3 egg yolks, 1 (14 oz.) can eagle brand sweetened condensed milk (not evaporated milk) and 1/2 c. lemon juice from concentrate, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
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 milk and food coloring. Pour into crust.
Bake for 30 minutes, then spoon raspberry mixture over top.
Chill 4 hours, or until set.
Spread whipped cream over top and serve.
Refrigerate leftovers.
Makes 1 pie.
π· Perfect Pairings
Complete your meal with these
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