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Lemon Cranberry Pie Recipe
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Lemon Cranberry Pie
Pastry for 9-inch One-Crust Pie, baked
1 (16 oz) can of whole-berry cranberry sauce
2 tablespoons cornstarch
2 tablespoons light brown sugar
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice
3 egg yolks
Heat oven to 325 degrees. Prepare pastry. In small sauce pan,
combine cranberry sauce, cornstarch, and sugar over medium heat
until thickened and bubbly. Spoon into pastry shell.
In small mixing bowl, beat the condensed milk, lemon, and egg yolk
until well-blended. Spoon evenly over cranberry mixture. Bake 30
minutes, cool, then chill thoroughly.
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