The perfect combination of sweet raspberries and tart lemon, in this beautiful pie.
30 min
30 min
8
2 cups finely crushed graham crackers
3/4 cup melted unsalted butter
4 lemons
1 1/2 cups sugar
1/2 cup softened butter
4 eggs
1/8 teaspoon salt
1/2 cup raspberries
1/4 cup sugar (for raspberries)
1 tablespoon water
Line 9-inch springform pan with parchment paper. Mix melted butter with graham crackers and press firmly. Refrigerate until needed.
Zest lemons and blend with sugar. Mix with softened butter, then add eggs individually. Juice lemons for 1/2 cup juice; add with salt. Cook in saucepan on low heat, stirring constantly for 25-30 minutes until thickened and custard-like. Pour onto crust and cool 10 minutes.
Simmer raspberries with 1/4 cup sugar and water for 10 minutes until thickened. Cool 5 minutes, blend thoroughly, then sieve to remove seeds. Transfer to squeeze bottle.
Dispense raspberry mixture onto lemon layer in small drops. Insert toothpick through each drop and drag outward to create tail designs. Wipe toothpick between each. Refrigerate completely before serving.
