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Print this Recipe    Raspberry Lemon

Raspberry Topped Lemon Pie
Serves: 8

6 oz. ready made graham pie crust
10 oz. frozen red raspberries, thawed
1 T. cornstarch
3 egg yolks
14 oz. sweetened condensed milk
1/2 C. lemon juice

Heat oven to 325F. Combine raspberries and cornstarch in small pan,
cook until thick and clear, stirring constantly. Beat egg yolks
with sweetened condensed milk and lemon juice. You can add a few
drops of yellow food coloring here to enhance the color of the
lemon layer. Pour this into the crust and bake for 30 min. After
baking, spoon raspberry mixture over the lemon layer and chill
until set. (about 4 hr.) Before serving, spread top with whipped
topping.

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