Pre-heat oven 350 degrees, Combine the flour, baking powder, and salt. Cream together the sugar and Crisco, Add eggs one at a time then slowly by the spoonful add in the flour mixture. Once combined add the lemon juice and zest. Spread into a 9 inch pie pan or other decorative pan of your choice. Pile your (washed and dried) raspberries onto the batter and lightly press them in. Bake for 45 to 55 minutes Let cool and you can serve with sprinkles of powdered sugar and/or whipped cream.