Rustic Lemon-Raspberry Tart

Ingredients

• Crust
• 1 1/2 cups unbleached flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 9 tablespoons cold unsalted butter, cut into small cubes
• 1 1/2 teaspoons apple cider vinegar
• 6 -7 tablespoons ice water
• Filling
• 1 large lemons or 1 meyer lemon
• 4 eggs
• 1/3 cup melted butter, cooled before adding the eggs to the blender (if you don't let the butter cool, it could coddle the eggs)
• 1 1/2 cups sugar
• 1 pinch salt
• Topping
• 1 cup fresh raspberry, washed, drained
• powdered sugar, for dusting (optional)