Raspberry Lemon Pie
6 servings 

Ingredients:
1 cup granulated sugar
1/4 cup cornstarch
1-1/4 cups milk
4 Large Egg Yolks
1/4 cup unsalted butter
1 tsp. grated lemon peel
1/3 cup lemon juice
8 oz. sour cream
1 9-inch deep dish pie shell, baked
1 cup fresh raspberries

Directions:

Combine sugar and cornstarch in saucepan.

Add milk, egg yolks, butter and lemon peel. Cook, stirring over medium heat until thickened. Continue cooking about 1 minute more. Remove from heat and stir in lemon juice. Refrigerate until cool. Stir in sour cream. Pour into pastry shell. Cover and chill at least 4 hours. Garnish with raspberries just before serving.

Copyright © 2001 California Egg Commission. All Rights Reserved

Yesterday's Recipe

print recipe - browse recipes - today's recipe - register for recipes