Raspberry-Topped Lemon Pie

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READY IN: 18mins
Recipe by Bertha C.

Cool and refreshing for a hot summer day.

Ingredients Nutrition


  1. Preheat oven to 350 deg.
  2. In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
  3. In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
  4. Pour over crust; bake 8 minutes.
  5. Spoon raspberry mixture over top.
  6. Chill 4 hours.
  7. Spread with whipped topping.
  8. Garnish as desired.
  9. Refrigerate leftovers.

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