Combine corn starch, lemon juice, and sugar into a pot.
Mix until the corn starch is dissolved and then add the raspberries.
Cook over medium heat until raspberries are broken down and thickened. Let cool.
Crust
Ingredients
2/3 cup butter
1/2 cup sugar
1 1/3 cup flour
1/8 tsp salt
3/4 tsp lemon zest
Instructions
Add lemon zest to sugar and massage it to help extract the oils from the peel.
Add in the rest of the ingreidents and mix well. (The mixture will be crumbly but as long as it forms together when you pinch it between your fingers it is good.)
Press the dough down into a 9x9 pan and bake at 350 degrees for about 15 minutes, or until lightly browned.
Lemon Filling
Ingredients
5 eggs
2 cups sugar
1 1/2 tbps lemon zest
2/3 cup lemon juice
2/3 flour
Instructions
Add lemon zest to suagr and massage it to help extract the oils from the peel.
In another bowl whisk together eggs and then add it into the sugar mixture. Mix well.
Add the flour and lemon juice.
Finishing Steps
Pour the lemon filling mixture onto the semi-cooled crust.
Slowly drizzle the raspberry puree over the top. Lightly use a spatula to swirl the puree around. (Optional: Top with whole raspberries.)
