Lemon Raspberry Pie

By mitzzy

Ingredients

• 1 cup granulated sugar
• 1/4 cup Clabber Girl Cornstarch
• 1 1/4 cups milk
• 4 egg Yolks
• 4 Tablespoons butter
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 8 ozs. sour cream
• One 9-inch deep dish pie shell, baked
• Garnish: 1 cup fresh raspberries, tossed with 1 Tablespoon granulated sugar

Details

Servings 6

Preparation

Step 1

Whisk the cornstarch and sugar in a medium saucepan. In a small bowl combine milk, yolks and lemon zest. 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)

Prepare the raspberries by tossing them with the granulated sugar. Decorate top of pie and serve.

Makes 6 servings.