have fun with this recipe combining two of my favourite fruit - raspberries and lemon - to a wonderful pie, full of sweet snd sour lemon cream and topped with raspberries and toasted almond, all packed into a nice an crispy cookie crust.
and there is almost no baking involved.
the perfect pie for a spring picknick!

Step 1: What You Will Need

for the crust
- 300 g plain dry butter cookies (butterkekse in german)
- 100 g butter
- some sliced almonds

for the lemon cream
- 200 g cream cheese
- 150 g quark, if not available just use more creamcheese...
- 150 ml cream
- 1 vanilla pod
- 5 leafs of gelatin
- 1 package of sahnesteif, this is a powder made from modified starch that helps to keep whipped cream stay whipped, if you can't find it, just do it whitout
- 2 organic lemons
- sugar

for the topping:
- 400 g raspberries, fresh or frozen
- more sliced almonds
- sugar

Step 2: Make the Crust

preheat the oven to 180 degrees celcius.

crush the cookies into tiny crumbs and put them in a bowl. melt the butter and mix with the crumbs. press the crumb-mixture into a pie pan, or if, like me, you don't have a pie pan use another kind of cake pan, like a spring form or so. around the bottom press the crust about 2-3 cm high along the sides of the pan. sprinkle the crust with sliced almonds.

but the crust into the oven for about 15 minutes and bake until crust and almonds are golden brown. if you don't have an oven, you could also skip the baking, but i recommend it because it makes the crust a lot crispier.

let the crust cool down completely.

Step 3: Make the Lemon Cream Filling

scrape the seeds out of the vanilla pod and put in a bowl, zest the lemons and put the zests in the bowl as well. add the cream cheese and the quark, mix well and then add so much sugar that the mixture is a bit more sweet then you like the finished cream to be, i used around 100 g.

soak the gelatin leaves in cold water. juice one of the lemons and bring the juice almost to the boil, take it away from the heat and then whisk in the drained gelatin leaves. when the gelatin is dissolved add one spoon of the cream mixture to the gelatin and mix well. the transfer the gelatin mixture to the rest of the cream and mix well, then put in the fridge.

whip the cream with the sahnesteif and once the lemon cream mixure starts to harden fold the whipped cream into it. spread the cream evenly on the crust and then refrigerate for 1 or 2 hours.

Step 4: The Topping

puree about 1/3 of the raspberries and strain through a fine mesh sieve. add as much sugar as you like to the obtained raspberry sauce.

now mix the rest of the raspberries with the sauce, if you're using frozen raspberries it is better if the mixed in raspberries are still frozen, because they will bruise less.

spread the raspberry-mixture on top of the pie.

in a dry pan, toast some more sliced almonds until golden brown and sprinkle on top of the raspberries.

if you are using frozen berries let the pie stand until the berries are thawed, otherwise you can start eating straight away.