4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup granulated sugar
4 cups fresh raspberries
3/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/3 cup cold water
2 1/2 tablespoons fresh lemon juice
2 teaspoons lemon gelatin powder
1 tablespoon unsalted butter whipped cream, for garnish

Preheat oven to 275 degrees F. Lightly oil a 9-inch pie pan.

Beat egg whites until foamy. Add cream of tartar and beat just until stiff. Add sugar, 1 tablespoon at a time, and beat until meringue is stiff and glossy. Place meringue in pie plate, piling it up the sides and depressing it in the center. Bake for 1 hour and 15 minutes without opening the door. Cool in oven with door slightly ajar.

Prepare filling while meringue is baking. Combine 1/4 cup of the raspberries and 1/4 cup of the sugar with the cornstarch, salt, water, and lemon juice in a food processor. Mix until smooth. Scrape the mixture into a heavy saucepan and cook until thick, stirring constantly.
Remove from stove; add gelatin, butter and the remaining 1/2 cup sugar. Stir until gelatin is dissolved. Set aside to cool.

Spread a thin layer of this glaze over the bottom of the meringue shell. Carefully stir 2 3/4 cups raspberries into the remaining glaze. Pour over first layer. Top with remaining 1 cup of raspberries. Top with sweetened whipped cream.