Lemon Zinger Pie with Raspberry Topping

Crust & Filling

• 1 cup all purpose flour
• 1 pinch salt
• 1/2 cup almonds, finely ground
• 3 tablespoons confectioner's sugar
• 6 tablespoons cold butter, cut into small pieces
• 1 tablespoon ice water (or more, if needed)
• 6 large eggs
• 1-1/2 cup sugar
• grated zest of 1 large lemon
• 1-1/4 cup lemon juice, freshly squeezed
• 1/2 cup all purpose flour, sifted

1. Put almonds and confectioner's sugar in a food processor, and puree.
2. Add the flour (1 cup) and salt. Pulse to mix.
3. Add butter, and pulse until the mixture starts to hold together. Add ice water, if needed, so crust starts to form a ball.
4. Remove dough from food processor, and press into the bottom and sides of a 9" pie plate.
5. Chill crust in fridge while making the filling. Preheat the oven to 300 degress F.
6. In a large bowl, whisk together the eggs and sugar.
7. Add the lemon zest and juice. Stir.
8. Sift flour (1/2 cup) over the lemon-egg mixture. Stir until all mixed in. Try to avoid any lumps.
9. Pour the mixture into the chilled pie crust, and place in the preheated oven.
10. Bake for 35-45 minutes, until set. Remove from oven when done, and cool on a wire rack.

Raspberry Topping

• 2 cups fresh raspberries
• 3-4 tablespoons honey
• 1-1/2 tablespoon fresh lemon juice
• 1 teaspoon almond extract
• 1/2 teaspoon ground cinnamon

1. In a saucepan, heat raspberries, honey and lemon juice over high heat for 5 minutes.
2. Skim off pink foam and discard.
3. Lower heat to low. Add extract. Continue cooking until mixture thickens (about 5-10 minutes).
4. Remove from heat, and stir in cinnamon. Let cool for 15-20 minutes, and then spread on top of the pie.
5. Serve & enjoy!