Luscious Lemon Raspberry
Crust: 5 T. butter or margarine, melted ¼ c. sugar 1 ½ c. graham cracker crumbs ½ c. slivered almonds, finely chopped Combine crust ingredients and place into a 9” pie plate. Bake in a preheated 350° oven for 8 – 10 minutes. Cool on wire rack. Raspberry Layer: 1 c. raspberries ¾ c. water 2 t. lemon juice 2/3 c. sugar 3 T. cornstarch ¼ t. salt 3 T. raspberry gelatin mix In a small saucepan, mix together the water, lemon juice, sugar, cornstarch and salt. Bring to a boil. Add berries and continue to cook for 1 minute. Set aside and stir in gelatin mix. Strain berry mixture to remove seeds. Set aside to cool. Lemon Layer: 1 (14 oz.) can sweetened condensed milk 2/3 c. fresh lemon juice 3 egg yolks 2 t. lemon zest Beat egg yolks and lemon zest until fluffy. Slowly add milk and continue to beat until very creamy. Stir in lemon juice. Spread about 1 cup of raspberry filling in the bottom of the crust. Save the remainder for another use. Pour lemon filling over top. Bake at 350° for 15 – 20 minutes, or until set. Garnish with whipped cream, lemon zest and fresh raspberries. Garnish: 1 c. heavy cream, whipped ¼ c. powdered sugar 1 t. vanilla Fresh raspberries Mix the cream on high speed of an electric mixer until soft peaks form. Add the sugar and vanilla and continue beating until stiff peaks form.
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