1 graham cracker crust
3 large eggs
2 large eggs, whites only
¾ cup sugar
¾ cup lemon juice
¼ cup butter, melted
4 tablespoons lemon zest
1 cup raspberries
1) Brush your pie crust with one egg white and bake for 5 minutes at 375°. Cool on a wire rack. Reduce your oven temperature to 350°.
2) Zest your lemon and set aside.
3) In a large bowl, combine the eggs, sugar and lemon juice. Beat with an electric mixer on medium to high speed until think and lemon colored. Stir in melted butter and lemon zest.
4) Place your raspberries in the bottom of the graham cracker crust. Pour lemon mixture over raspberries. Bake at 350° for 30 minutes or until lemon mixture is set, that means no jiggles! Cool on wire rack.