Lemon Dream Pie

To make meringue pie shell: Position oven rack in the center of the oven; preheat to 275 degrees F. Line a 9-inch deep-dish pie pan with foil, dull-side up. Lightly brush foil with oil.

Beat 3 egg whites in a large, grease-free mixing bowl with an electric mixer on low speed for 30 seconds. Gradually raise the speed to high and continue beating until the whites are frothy and opaque. Add cream of tartar and beat until the whites just begin to form soft peaks. Immediately begin adding sugar a bit at a time. Beat in vanilla. Continue to beat until the meringue stands in stiff, but not dry, peaks. Fold confectioners' sugar into the meringue evenly.

Spoon the meringue into the prepared pie pan and use the back of the spoon to hollow out the center and spread the mixture up the sides to form a pie shell.

Bake for 1 hour. Lower the heat to 250 degrees F and bake until the meringue is firm, dry and just beginning to brown, 30 to 40 minutes longer. Transfer to a wire rack and let cool thoroughly. Lift the meringue and foil away from the pie pan and gently peel off the aluminum foil.

5. To make lemon filling: Have a medium bowl ready. Whisk sugar, eggs, egg whites, lemon juice and lemon zest in a heavy saucepan, until well combined. Add butter and cook over low heat, whisking constantly, until the mixture has thickened and bubbled several times, about 5 minutes. (The filling must be thoroughly thickened but not allowed to scramble.)

Immediately transfer the filling to the bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate until completely chilled, about 1 hour.

To assemble pie: Spoon the chilled lemon filling into the meringue shell and fill the center with fresh raspberries. Dust lightly with confectioners' sugar.