Lemon Raspberry Pie - Citronpaj med hallon

LEMON RASPBERRY PIE

Citronpaj med hallon

1 pie, 6 to 8 pieces

3½ oz butter or margarine

1 cup flour

2 tablespoons sugar

Lemon creme:

2 lemons

1.2 cup regular milk

0.4 cup powdered sugar

4 tablespoons potato starch

3 large egg yolks

1 tablespoon butter

Decoration:

2 cups raspberries

Preheat oven to 392F.

Mix flour and sugar. Add butter and finely divide it all to a crumbly mixture. Add water and quickly work it all to a dough. Flatten it out in a pie pan and prick the bottom. Place in the fridge for about 30 minutes. Bake the pie crust in the middle of the oven for 15 to 18 minutes or until nicely colored.

Grate the zest off one of the lemons and squeeze the juice out of both. Beat lemon juice with milk, powdered sugar and powdered sugar in a saucepan. Simmer while stirring until creamy and remove from heat. Add 1 egg yolk at a time while stirring vigorously. Stir in the butter and lemon zest and allow the creme to cool.

Spread out the creme in the pie crust and decorate with raspberries.

Enjoy!

Bella