Preheat oven to 450°F. Fit pie crust into 9-inch tart pan with removable bottom; trim edges. Prick bottom with fork. Line pastry with lightly greased aluminum foil. Fill with pie weights or dried beans. Bake 8 minutes. Remove weights and bake 10 minutes more (do not brown). Remove from oven and cool completely.
Combine ricotta cheese, cream cheese, sugar, lemon peel, sweetened condensed milk, lemon juice and salt in heavy-duty mixer until smooth. Spoon mixture into prepared tart pan. Cover and chill at least 4 hours. Garnish with raspberries, if desired.
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