Raspberry Lemon Pie

READY IN: 4hrs
Top Review by Abby C

This recipe was delicious! Except I used 4 egg whites instead of 4 egg yolks (it cuts some calories). This was great, my whole family loved it. Thanks Charishma, for this wonderful recipe!

Ingredients Nutrition

Directions

  1. In a saucepan, combine sugar and cornstarch.
  2. Now add milk, egg yolks, butter and lemon peel.
  3. Cook and keep stirring while you do so over medium heat until it has thickened.
  4. Continue to cook for 2-3 minutes more.
  5. Remove from heat and stir in lemon juice.
  6. Now refrigerate until cool.
  7. Stir in sour cream.
  8. Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
  9. Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!

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