Raspberry Topped Lemon Pie Recipe

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Raspberry Topped Lemon Pie
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Ingredients
7
Count
Nutrition
139
Calories
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Ingredients:

Directions:

  1. Preheat oven to 325 In large bowl, with mixer, beat egg yolks &
  2. Sweetened condensed milk until well blended.
  3. Stir in lemon juice. Pour into crust & bake 30 min.
  4. In sauce pan combine, raspberries & cornstarch; cook & stir
  5. Until mixture thickens & is clear. Spoon on top of pie.
  6. Chill least 4hr.
  7. Top with whipped topping. Garnish as desired
  8. Store leftovers covered in refrigerator
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.45 Kcal (584 kJ)
Calories from fat 62.69 Kcal
% Daily Value*
Total Fat 6.97g 11%
Cholesterol 61.38mg 20%
Sodium 145.12mg 6%
Potassium 61.26mg 1%
Total Carbs 16.89g 6%
Sugars 9.32g 37%
Dietary Fiber 0.58g 2%
Protein 3.03g 6%
Vitamin C 6.5mg 11%
Iron 0.8mg 4%
Calcium 15.2mg 2%
Amount Per 100 g
Calories 242.28 Kcal (1014 kJ)
Calories from fat 108.92 Kcal
% Daily Value*
Total Fat 12.1g 11%
Cholesterol 106.64mg 20%
Sodium 252.13mg 6%
Potassium 106.43mg 1%
Total Carbs 29.34g 6%
Sugars 16.19g 37%
Dietary Fiber 1g 2%
Protein 5.27g 6%
Vitamin C 11.4mg 11%
Iron 1.4mg 4%
Calcium 26.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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