|Half and half/Milk||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , lightly beaten|
|Grated lemon zest||1 Teaspoon|
|Unbaked 9-inch pie shell||1|
|Heavy cream||1 Cup (16 tbs), whipped|
Blend half and half, sugar, eggs, lemon zest, and salt until smooth.
Pour into pie shell.
Preheat oven to 425°F.
Bake 15 minutes; reduce heat to 350°F.
Bake 25 to 35 minutes, or until knife inserted in center comes out clean.
Chill and serve topped with whipped cream and raspberries.