Lemon Pie with Raspberry Blend

300g Maria type biscuit;

8 tablespoons [120g] unsalted butter, melted.

For the raspberry mix:

150g raspberries [I used frozen];

2 tablespoons of sugar.

For the filling:

2 cans of condensed milk;

6 yolks;

1 cup green lemon juice, freshly squeezed.

For decoration:

I used 3/4 cup of very cold fresh cream plus 1 tablespoon of powdered sugar for the whipped cream;

I used 2 egg whites, half a cup [120g] of sugar and half a teaspoon of vanilla extract for the meringue;

I used very thin slices of lemon, cut into quarters, to decorate;

I used half a dozen blueberries to decorate.

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