Raspberry Lemon Filling
 
Makes about 1½ cups
Ingredients
  • 1½ cups (255 grams) fresh raspberries, divided
  • ¼ cup (50 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • ¼ cup (60 grams) water
  • 2 tablespoons (4 grams) lemon zest
  • 1 tablespoon (15 grams) fresh lemon juice
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons (18 grams) tapioca flour
  • 1 tablespoon (12 grams) unflavored gelatin
  • 4 large egg whites (120 grams)
Instructions
  1. In a small saucepan, bring ½ cup (85 grams) raspberries, ¼ cup (50 grams) sugar, ¼ cup (60 grams) water, lemon zest and juice, and salt to a boil over medium heat. Whisk in flour and gelatin; cook until thickened, 2 to 3 minutes. Let cool to room temperature.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and remaining 1 tablespoon (12 grams) sugar at high speed until soft peaks form. Fold into raspberry mixture. Fold in remaining 1 cup (170 grams) raspberries.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/raspberry-lemon-chiffon-pie/