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Rinse the lemons and cut into paper-thin slices, removing any seeds and discarding the knobby ends.
Stir the sliced lemons together with the sugar and allow to sit for at least 8 hours, giving the mixture a stir every few hours to make sure the sugar dissolves as much as possible.
Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center. Cool on a wire rack while you make the filling.
Reduce the oven temperature to 350.
Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and continue to whisk for 2 minutes, then pour into the sugar and lemons.
Whisk the eggs into the filling, then pour into the pie crust. Sprinkle the raspberries evenly over the filling.
Bake for 45-50 minutes until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
Cool completely on a wire rack before serving.