Raspberry Topped Lemon Pie Recipe

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Raspberry Topped Lemon Pie
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Ingredients
7
Count
Nutrition
25
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325. In large bowl,with mixer,beat egg yolks and sweetened condensed milk till blended. Stir in lemon juice. Pour into crust. Bake 30 mins.
  2. 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.
  3. Top with whipped topping. Garnish as desired. Store leftovers in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 25.32 Kcal (106 kJ)
Calories from fat 10.28 Kcal
% Daily Value*
Total Fat 1.14g 2%
Cholesterol 25.03mg 8%
Sodium 19.38mg 1%
Potassium 23.53mg 1%
Total Carbs 2.91g 1%
Sugars 1.8g 7%
Dietary Fiber 0.09g 0%
Protein 1.04g 2%
Vitamin C 2.7mg 4%
Iron 0.2mg 1%
Calcium 8.6mg 1%
Amount Per 100 g
Calories 145.9 Kcal (611 kJ)
Calories from fat 59.23 Kcal
% Daily Value*
Total Fat 6.58g 2%
Cholesterol 144.26mg 8%
Sodium 111.67mg 1%
Potassium 135.57mg 1%
Total Carbs 16.79g 1%
Sugars 10.37g 7%
Dietary Fiber 0.51g 0%
Protein 6.01g 2%
Vitamin C 15.3mg 4%
Iron 1mg 1%
Calcium 49.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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