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Lemon Raspberry Pie

DSC_6822 (2)

Prep Time: 15 minutes + chill time

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 8 servings

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DSC_6822 (2)

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 raspberries

Directions

  1. Whisk the corn starch and sugar in a medium saucepan.
  2. In a small bowl, combine milk, yolks and lemon zest.
  3. Add milk mixture to cornstarch and sugar.
  4. Cook over medium heat, stirring constantly until it boils.
  5. Remove from heat and add butter and lemon juice.
  6. Add sour cream and mix well.
  7. Pour into pastry shell, cover with plastic wrap and chill for at least 4 hours (preferably overnight).
  8. Top pie with fresh raspberries.

Lemon Raspberry Pie

DSC_6822 (2)

Prep Time: 15 minutes + chill time

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 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 raspberries

Directions

  1. Whisk the corn starch and sugar in a medium saucepan.
  2. In a small bowl, combine milk, yolks and lemon zest.
  3. Add milk mixture to cornstarch and sugar.
  4. Cook over medium heat, stirring constantly until it boils.
  5. Remove from heat and add butter and lemon juice.
  6. Add sour cream and mix well.
  7. Pour into pastry shell, cover with plastic wrap and chill for at least 4 hours (preferably overnight).
  8. Top pie with fresh raspberries.

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