Lemon Raspberry Ribbon Pie.

Servings: 6-8
Prep Time: 15 minutes plus chilling time.
Preheat: 325ºF (160ºC)

Magic Circle 2003 member Lynne Lilje calls this “a true spring recipe, simple, tasty, with lots of eye appeal, so right for bridal or baby showers”.

What You'll Need
1 (9-inch/23 cm) deep dish pastry shell, baked
1 pkg (280 g) frozen red raspberries, thawed
1 tbsp (15 mL) cornstarch
1 can (300 mL) Regular or Low Fat sweetened condensed milk
1/2 cup (125 mL) lemon juice
Few drops yellow food colouring, if desired
2 cups (500 mL) whipping cream, stiffly whipped

What's Next:
1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 20 minutes.

2. In large bowl, combine condensed, lemon juice and food colouring, if desired. Fold in whipped cream.

3. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture. Chill 4 hours. Garnish as desired. Refrigerate leftovers.