Raspberry Topped Lemon Pie


  • 3 egg yolks
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice from concentrate
  • 1 graham cracker pie crust, ready made
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  • 1 package frozen red raspberries in syrup, thawed
  • 1 Tbsp. cornstarch
  • Whipped topping


Preheat oven to 325 degrees F. 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.

By Robin from Washington, IA


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