SHELL:

1 c. whip cream
2 tbsp. sugar
1 tsp. vanilla
1 tbsp. orange liqueur

Whip cream, sugar, vanilla and liqueur until stiff. Pour into pie plate and spread to fit. Freeze until firm.

FILLING:

2 c. cream
1 whole lemon rind, grated
1 c. sugar

When shell is frozen, prepare filling. Stir all ingredients until mixed together. Pour into shell. Wrap in double plastic and foil. Freeze. Remove from freezer 10 minutes before serving. Cut and dribble raspberry sauce over.