Sunday, December 2, 2007

Raspberry Topped Lemon Pie

I've never tried this but it sounds delicious. Here is what mom says: "This lemon pie tastes a bit like cheesecake. Very fresh and yummy."

3 egg yolks

1 (14-oz.) can sweetened, condensed milk

½ cup lemon juice

1 graham cracker crust

1 (10 oz.) package frozen red raspberries in syrup, thawed

1 tablespoon corn starch

Whipped topping

Preheat oven to 325*. With mixer, beat egg yolks and sweetened condensed milk until well blended. Stir in lemon juice. Pour into crust. Bake 30 minutes. Meanwhile, 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. Top with whipped topping. Garnish as desired. Refrigerate leftovers.

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