Bake the crust in a pie pan (or mini ones) according to the recipe. If you are using my recipe, bake for 20 minutes at 350F (180C).
Allow to cool down completely.
In the bowl of your stand mixer or in a large bowl add the whipping cream and the sugar and mix at high speed until the cream is almost completely whipped.
Stop and add the zest and juice on the lemon.
Whip for a few more second, until the whipped cream is light and fluffy and form soft peaks.
Scoop the Lemon Chantilly onto to the cooled crust and spread.
Arrange the raspberries on top, and voila!
