Best Raspberry Topped Lemon Pie Recipes

RASPBERRY-TOPPED LEMON PIE

Steps:

• Preheat oven to 350 deg.
• In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
• In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
• Pour over crust; bake 8 minutes.
• Spoon raspberry mixture over top.
• Chill 4 hours.
• Spread with whipped topping.
• Garnish as desired.
• Refrigerate leftovers.

RASPBERRY-TOPPED LEMON PIE

Steps:

• Preheat oven to 325°.In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice, and food color until smooth. Pour into crust.Bake 30 minutes.Meanwhile, in a small saucepan, combine raspberries with syrup and cornstarch. Cook and stir until thickened and clear. Spoon evenly over baked filling. Chill 4 hours or until set.Spread with whipped topping before serving.

RASPBERRY TOPPED LEMON PIE

Steps:

• 1. In medium bowl beat egg yolks until combined. Stir in sweetened condensed milk and lemon juice. (Mixture will thicken.)2. Spread lemon mixture in crust. Bake at 325°F for 30 minutes. Cool on wire rack for 20 minutes.3. Meanwhile, in small saucepan stir together raspberries and corn syrup. Stir together water and cornstarch. Stir into raspberry mixture. Cook and stir over medium heat until mixture thickens and boils. Cook and stir for 1 minute more.4. Spoon raspberry mixture over pie. Refrigerate at least 4 hours or until raspberry mixture is set. Garnish as desired. Store in refrigerator.