Preheat the oven to 180˚C.
Roll out the pastry on a lightly floured surface. Line a fluted removable bottom tart tin with the pastry. Fill the pastry with parchment or oven safe cling film with the blind baking beans.
Place in the oven and blind bake for 15-20 minutes until fully cooked. Remove from the oven and allow to cool. Drop the oven temperature to 150C.
While base is cooking make the filling.
In a bowl, combine the caster sugar, lemon juice and zest, eggs and flour until fully combined.
Pour the lemon mixture over the blind baked tart.
Place the tin back in the oven for a further 25-30 minutes or until the topping as set and coloured. The centre should no longer moves when you shake the tin.
Remove from the oven and Cool for 2-3 hours in the fridge. Place the raspberries and dust with icing sugar when fully cooled.
Serve immediately.
