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Raspberry-topped lemon pie

Raspberry-topped lemon pie
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • pkg - 1 oz
  • cornstarch - 1 Tbsp
  • egg yolks - 3 item
  • can sweetened condensed milk - 1 oz
  • whipped topping - 1 item
  • lemon juice from concentrate - 1/2 c
  • yellow food coloring optional - 1 item

How to make raspberry-topped lemon pie:

Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear.

In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and food coloring. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Top with whipped topping.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Raspberry-topped lemon pie
3
Average rating: 3 of 5, total votes: 6
Cook. Time: PT18M
Total Time: PT18M


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sugar, flour, margarine, yellow cake mix, stick oleo, 9-inch unbaked pie shell, box chocolate fudge cake mix, gelatin any flavor
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