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Lemon Raspberry Pie Recipe
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Prep Time:
15 Minutes + chilling
Cook Time:
5 minutes
Servings:
8 servings
Prep Time:
15 Minutes + chilling
Cook Time:
5 minutes
Servings:
8 servings
INGREDIENTS
One 9-inch deep dish pie shell, baked
1/4 C. Clabber Girl® Corn Starch
1 C. granulated sugar
1 1/4 C. milk
4 egg yolks
2 tsp. lemon zest
4 Tbsp. butter
1/3 C. lemon juice
8 oz. sour cream
Garnish:
2 C. fresh raspberrie
DIRECTIONS
Whisk the corn starch and sugar in a medium saucepan.
In a small bowl, combine milk, yolks and lemon zest.
Add milk mixture to cornstarch and sugar.
Cook over medium heat, stirring constantly until it boils.
Remove from heat and add butter and lemon juice.
Add sour cream and mix well.
Pour into pastry shell, cover with plastic wrap and chill for at least 4 hours (preferably overnight).
Top pie with fresh raspberries.
Nutrition
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