Raspberry Topped Lemon Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Very good as dessert with almost any main course Ingredients:
3 egg yolks |
1 can sweetened condensed milk |
1/2 cup lemon juice |
1 6oz prepared graham cracker crust |
1 (10 oz) package frozen raspberries, thawed |
1tbsp.cornstarch |
whipped topping |
Directions:
1. Preheat oven to 325 In large bowl, with mixer, beat egg yolks &
2. sweetened condensed milk until well blended.
3. Stir in lemon juice. Pour into crust & bake 30 min.
4. In sauce pan combine, raspberries & cornstarch; cook & stir
5. until mixture thickens & is clear. Spoon on top of pie.
6. Chill least 4hr.
7. Top with whipped topping. Garnish as desired
8. Store leftovers covered in refrigerator
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