Crust: Blend ingredients to make a soft dough. Pat into a 10" quiche or fluted flan pan. Prick well with a fork. Bake in 350 degree oven for 15 – 20 minutes. Cool
Custard Layer: Mix egg yolks, sugar and flour in a heavy
saucepan. Blend in milk. Cook over medium-low heat, stirring constantly until mixture thickens and boils. Remove from heat; add lemon rind and vanilla. Cool
slightly and spread filling in flan shell.
Raspberries and Glaze: Spread raspberries evenly over custard.
Cook glaze ingredients over medium heat until thick and clear. Spoon over raspberries. Chill and serve.