Lemon Raspberry Chiffon Pie

Directions

1. In a small pot, toss the raspberries and sugar to combine. Use a potato masher or a large fork to coarsely mash the raspberries. Begin to cook over medium heat, stirring occasionally, until the raspberries break down completely, 6 to 7 minutes.
2. Strain the raspberries into a small bowl, then discard the seeds and any other solids. Return the juice to the pot and simmer until it reduces by about half; it should thicken slightly and reduce to about 1/4 to 1/3 cup. Let cool completely.
3. Sprinkle the gelatin over the cool water in a small microwave- or heat-safe bowl. Let bloom for 5 minutes, then melt until fluid (I do this in the microwave, in about 30 seconds).
4. Heat a medium pot with about 2 inches of water over medium heat. In a medium bowl, rub the sugar and lemon zest together until well combined. In a large bowl, whisk the egg yolks, half of the lemon/sugar mixture, the lemon juice, and the salt. Place the bowl over the pot and cook, whisking constantly, until the mixture is pale, thick, and reads 140°F on a thermometer. Set aside.
5. In the bowl of an electric mixer, whisk the egg whites, cream of tartar, and the remaining lemon sugar well to combine. Place the bowl of the mixer over the pot of water and heat, whisking constantly, until the mixture reads 160°F.
6. Whisk the melted gelatin mixture into the egg yolk mixture to combine. Then add about a quarter of the egg white mixture to the egg yolk mixture and gently fold to combine. Add the remaining meringue in 2 or 3 more batches, folding just until incorporated.
7. Pour the lemon chiffon filling into the prepared pie crust and spread into an even layer. Drizzle the cooled raspberry mixture over the pie and use a toothpick or skewer to swirl the two together.
8. Transfer to the refrigerator and chill until the filling is firm and set, at least 4 hours and up to overnight.