Recipe of Raspberry Lemon Pie

Ingredients

• 250g of raspberries
• 1 egg
• 25g of butter
• 1 lemon
• 80g of sugar
• 1 shortbread pastry
• Icing sugar

Preparation

• Preheat the oven to 200°C.
• Place the shortbread pastry in a mould and bake for 20 minutes.
• Squeeze the lemon and grate the zest.
• Mix the lemon juice with the sugar and butter.
• Heat over low heat while stirring continuously until the sugar is melted.
• Beat the egg.
• Pour the egg stirring continuously.
• Heat over low heat while stirring to thicken the dough without boiling it.
• Pour the cream on the shortbread pastry.
• Add the raspberries.
• Sprinkle with the icing sugar.
• Put the pie in the fridge.

Enjoy!