1 tablespoon lemon pulp (including zest if desired)
1 tablespoon butter
3 egg whites
1/3 cup white sugar
Preheat oven to 375
degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush
crust with enough egg white to coat with a thin layer.
Cook in the preheated
oven until golden brown, 5 to 10 minutes. Remove crust from oven and
cool. Decrease oven temperature to 350 degrees F (175 degrees C).
Cook and stir
raspberries in a saucepan over medium heat until raspberries start to
break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into
raspberries until cornstarch is dissolved and mixture is thickened, 2 to
3 minutes. Spoon raspberry mixture into pie crust.
Combine 1 cup white
sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and
1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture;
bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly,
until smooth, about 1 minute. Remove saucepan from heat. Stir lemon
pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture;
pour over raspberry mixture.
Beat 3 egg whites in a
small bowl using an electric mixer on high speed until foamy. Gradually
beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread
egg white mixture over lemon filling, completely sealing egg mixture
onto edges of crust.
Bake in the preheated
oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room
temperature on a wire rack, about 30 minutes. Refrigerate pie until
completely chilled, about 3 hours.