Thanks for your added notes, Linda. I was a little nervous about this recipe, but it sounds so good, I'd like to try it.

Oh, what's not to love? I didn't know she had a magazine. Thanks for posting this. I'm saving it. Love anything raspberries AND lemons.

hi linda--a couple of questions for you, please. carol had sent me some meyer lemons and this recipe a couple of weeks ago and i knew i had to try it! i am not a baker of any sort and ran into a problem or two and hope you can help.

i mixed the shortbread crust just using a couple of forks--no problem. but when i baked it, the crust developed hundreds of little air bubbles in it and i thought that perhaps a little less butter (sacrilege, i know) or a little more flour might have worked better--it was almost too rich. since i was using frozen raspberries, i actually let them drain overnight in the fridge and stirred and drained them again the next day--they do exude a ton of juices! but then, the custard really wasn't much like a custard--it looked more like an egg wash over the berries. did you run into any of those pitfalls? i absolutely loved the flavor of it--great lemon and raspberry tastes on a very rich crust--but it certainly didn't look anything like the picture. it has all the right things and i know it could be perfection. any ideas for me? thanx!

Good questions san. I'm waiting for answers too since I have a bag of frozen raspberries in my freezer.

FYI do you have a pastry cutter? They are like $3. faster than two forks (that sounds like the beginning of a joke. Who wants to finish it?)

Did you prick the crust several times with a fork before you baked it?

Sorry, guys, I just now came back to this thread!
My crust had some bubbles, too but it didn't seem to hurt it at all.
Mine didn't look ecaxtly like the photo either, but it was good.
The first time I made it, I prepared the custard while the crust was baking AND I used the raspberries frozen. What a mess!

the second time, I made sure the berries were thawed and well drained, and I prepared the custard after the crust had cooled. Poured the custard immediately after beating it, and I found, also that I had to bake at least 10 minutes more then the recipe stated.

Hope that helps.

linda

no ginger--i didn't think to poke holes in the crust before baking it. and thanx for the notes on your technique, linda. dessert in our house is extremely rare but i am sure this could be something we'd enjoy having from time to time!