Raspberry-Topped Lemon Pie
A vibrant lemon pie topped with fresh raspberry mixture, combining tangy citrus with sweet berries. Perfect for summer gatherings or a refreshing dessert treat.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- In a small saucepan, combine thawed raspberries and cornstarch; cook and stir until thickened and clear.
- In a medium bowl, beat egg yolks with sweetened condensed milk, lemon juice, and optional food coloring.
- Pour the lemon mixture into the graham cracker crust.
- Bake for 30 minutes.
- Spoon the raspberry mixture evenly over the top of the baked pie.
- Chill for 4 hours or until set.
- Spread with whipped cream before serving.
- Garnish as desired and refrigerate leftovers.
Nutrition & Diet Analysis (per serving)
569
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).