Raspberry-topped lemon pie (1988)

Raspberry-topped lemon pie retro recipe

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This delicious raspberry-topped lemon pie combines the tangy creaminess you love in a lemon meringue pie with the sweet-tart flavor of red berries.

Raspberry-topped lemon pie recipe

Raspberry-topped lemon pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 4 hours
Total Time: 4 hours 23 minutes


  • 10 ounces frozen red raspberries in syrup, thawed
  • 1 tablespoon cornstarch
  • 3 egg yolks*
  • 14 ounces Eagle brand sweetened condensed milk (NOT evaporated milk)
  • 1/2 cup ReaLemon lemon juice from concentrate
  • Yellow food coloring, optional
  • 6-ounce packaged graham cracker crumb pie crust
  • Whipped topping


  1. Preheat oven to 350 (F).
  2. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and is clear.
  3. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring if desired.
  4. Pour into crust; bake 8 minutes.
  5. Spoon raspberry mixture evenly over top.
  6. Chill 4 hours or until set.
  7. Top with whipped topping.
  8. Garnish as desired, refrigerate leftovers.


Note: It is no longer considered safe to consume raw eggs. Find one method to make them safe here.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 92mgSodium: 286mgCarbohydrates: 77gFiber: 4gSugar: 49gProtein: 9g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Raspberry-topped lemon pie vintage recipe card

MORE: No-bake sour cream lemon pie (1982)

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