Serves: 8
Total Calories: 307
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.
This Raspberry Topped Lemon Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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