(Note: The basis of this recipe comes from this link at The Kitchn.)
Today's cast of characters (note the appearance of yesterday's crust):
Step 1: Zest the lemons until you have about as much as you see here. 1/2 to 1 tsp, something like that.
Step 2: Cut the lemons in half and juice them into a large bowl. I used 2 lemons but you can use 3 if you like things really tart. It also depends on the size of the lemons:
Step 3: To the lemon juice, add the gelatin and stir until dissolved. Then add the sweetened condensed milk and the thawed (but not drained) package of raspberries:
Step 4: Using a whisk, mix until well combined, like so:
Step 5: Pour as much filling as you'd like into the cooled/prepared pie crust. You will probably have extra filling, which makes excellent pudding all on its' own:
Step 6: Cover and refrigerate until firm:
Tomorrow is the dinner party. I hope I can get some photos of people enjoying this wonderful tart. Yum!