Directions

1. Preheat oven to 450°F. Fit piecrust into a 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust with a fork. Line crust with lightly greased foil; fill with pie weights or dried beans. Bake 8 minutes. Remove weights and bake 10 minutes more. (Do not brown.) Remove from oven and let cool completely.
2. In a heavy-duty mixer combine ricotta, cream cheese, sugar, lemon zest, condensed milk, lemon juice and salt until smooth. Spoon cheese mixture into piecrust. Cover and chill at least 4 hours. Top with raspberries (if desired), and serve.