Raspberry Lemon Pie Recipe

Name: Raspberry Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/4 cup cornstarch; 1 1/4 cups milk; 4 large egg yolks; 1/4 cup unsalted butter; 1/3 cup lemon juice; 8 ounces sour cream; 1 9-inch deep dish pie crust, baked; 1 cup fresh raspberry; 1 teaspoon grated lemon, rind of

Servings: persons

1 cup sugar
1/4 cup cornstarch
1 1/4 cups milk
4 large egg yolks
1/4 cup unsalted butter
1/3 cup lemon juice
8 ounces sour cream
1 9-inch deep dish pie crust, baked
1 cup fresh raspberry
1 teaspoon grated lemon, rind of

1
In a saucepan, combine sugar and cornstarch.
2
Now add milk, egg yolks, butter and lemon peel.
3
Cook and keep stirring while you do so over medium heat until it has thickened.
4
Continue to cook for 2-3 minutes more.
5
Remove from heat and stir in lemon juice.
6
Now refrigerate until cool.
7
Stir in sour cream.
8
Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
9
Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup cornstarch, 1 1/4 cups milk, 4 large egg yolks, and more.

Yes, Raspberry Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Lemon Pie

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