Lemon Raspberry Pie
Prep Time: 15 Minutes + chilling
Cook Time: 5 minutes
Serves 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.
