1 1/3 cups granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

1 1/4 cups cold water

4 egg yolks

3/4 cup lemon juice

2 tablespoons unsalted butter

1/4 teaspoon vanilla extract

2 tablespoons grated lemon rind

1 9-inch baked pie crust

2 cups fresh raspberries

Confectioners' sugar

In a heavy medium saucepan combine the granulated sugar, cornstarch, and salt. Add the water and whisk until smooth. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens and comes to a boil. Boil and stir 1 minute. Remove from the heat.

In a medium bowl whisk the egg yolks. Stir a small amount of the hot custard into the yolks, then stir the yolk mixture back into the custard. Add the lemon juice and butter, and stir to combine. Cook and stir over medium heat until the mixture comes to a boil. Boil and stir 1 minute. Remove from the heat and stir in the vanilla and lemon rind. Pour into the pie crust and cool 30 minutes.

Arrange the raspberries on top and refrigerate until cold, at least 3 hours. Before serving, sift the confectioners' sugar over the top.

Makes 1 9-inch pie.