Preheat the oven to 450°F.

Line a 9-inch tart pan with the pie crust. Press the crust to fit it snugly into the sides of the pan; trim off excess dough. Prick the sides and bottom of the crust with a fork. Bake until the crust is golden, 9-10 minutes. Remove from the oven and cool completely, 30 minutes. Reduce the oven temperature to 350°F.

Combine the eggs, sugar, lemon juice, orange juice, butter, cornstarch and salt in a saucepan. Cook over medium-low heat, stirring constantly, being careful not to let the mixture come to a boil, until the mixture has thickened, about 8-10 minutes. Transfer to a bowl and stir 1 minute to help cool slightly. Stir in the lemon zest and let stand 5 minutes. Pour the lemon curd into the pie crust.

Bake on a cookie sheet in the center of the oven until the lemon curd is set, 23-25 minutes. Remove from the oven and cool completely. Top with the raspberries.