Raspberry Topped Lemon Pie Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
10 ounce: Raspberries, thawed
1/2 cup: Lemon juice,
1 tbsp: Cornstarch,
Yellow food coloring,
3: Eggs, yolks only
1: Graham cracker crust,
14 ounce: Sweetened condensed milk,
Ice cream or whipped topping,
Directions:
Preheat oven to 325. In small saucepan, combine raspberries and
cornstarch; cook and stir until thickened and clear. In medium bowl,
beat egg yolks with sweetened condensed milk, lemon juice and food
coloring. Pour into crust; bake 30 minutes. Spoon raspberry mixture
evenly over top. Chill 4 hours or until set. Spread with cool whip.
Source: Borden ad Submitted By MEG ANTCZAK On 05-05-95
Source from luhu.jp
cornstarch; cook and stir until thickened and clear. In medium bowl,
beat egg yolks with sweetened condensed milk, lemon juice and food
coloring. Pour into crust; bake 30 minutes. Spoon raspberry mixture
evenly over top. Chill 4 hours or until set. Spread with cool whip.
Source: Borden ad Submitted By MEG ANTCZAK On 05-05-95
Source from luhu.jp