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Libby Habeck


1 servings


MacGourmet downloadRaspberry Topped Lemon Pie. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Raspberry Topped Lemon Pie


  • 3 egg yolks
  • 1 can 14-ounce Sweetened Condensed Milk 1/2 cup lemon juice from concentrate
  • 1 8- or 9-inch prepared graham cracker crust
  • 1 package 10-ounce frozen red raspberries in syrup, thawed
  • 1 tablespoon cornstarch
  • Whipped topping


Preheat oven to 325?F. In large bowl, 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. Store leftovers covered in refrigerator.


Libby substituted 3/4 cup fresh lemon juice for the concentrate. She also used fresh whipped cream instead of cool whip for the topping.