The first step is to mix every ingredient for the lemon curd but the butter together with a whisk, in a saucepan over medium heat until well combined.
Once that begins to thicken, add the butter, 1/2 tbsp at a time, and whisk until completely melted, repeat until all butter is gone.
Transfer into a container and cover with plastic wrap. Let set in the fridge.
Now, make the raspberry sauce.
In a small saucepan, all you need to do is add the raspberries and the 1/2 cup of water + liqueur. Turn the heat up to medium high, and cover for about 5 minutes.
When you remove the lid from the saucepan, the raspberries should be cooked down and the liquid mixture should be lightly boiling. If the boil is too vigorous, turn the heat down slightly and stir with a spatula.
Once gently boiling, add the cornstarch and water mixture and mix quickly to ensure no gross clumps of cornstarch form, I recommend using a whisk, rather than a spatula, for this step.
After it has cooled, remove about 1/4 cup of the raspberry sauce and pass it through a sieve or small strainer to remove the seeds.
First, separate your egg whites and add them into the bowl of a stand mixer with the salt and cream of tartar. whisk on a low to medium speed until medium peaks form,
Then add 1/3 cup of sugar and the vanilla and continue whisking until medium peaks form.
While the meringue is whisking away electronically, it's time to make the sugar mixture that will cook the eggs as it is whisked in later. Add the rest of the water and sugar to a saucepan and stir on high heat until dissolved and clear. Once clear, DO NOT stir the mixture!!
Use a candy thermometer to measure the temperature of the boiling sugar mixture. When it reaches 235 Fahrenheit, drizzle it into the stand mixer while it runs on low medium speed.
After all the sugar mixture has been added to the meringue, let the mixer run on high speed for around 5-7 minutes, or until the bowl of the mixer is warm, NOT HOT, to the touch.
blind bake your pie shell according to the directions on the packaging. I recommend filling your crust with pie weights and lining it with parchment while baking to ensure it doesn't puff up.
To the pre-baked crust, add the lemon curd. Before adding the raspberry layer, freeze the pie for 15 minutes to solidify the curd so the raspberry layer spreads evenly. then layer the unstrained raspberry sauce on top
Use a paintbrush to paint three lines of raspberry sauce into your piping bag. Then, fill the bag with meringue.
Snip the top of your piping bag, and pipe little buds of meringue all around the pie.
Stick the pie into the broiler for around 1 minute, and remove and serve!