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Directions

Crust
Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse wet sand and there are no pieces larger than peas.
Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms.
Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
Roll out the pie dough out to a circle large enough to fill a 9-1/2 inch deep-dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425F.
Line the dough with parchment paper and pie weights. Bake for 18 minutes.
After 18 minutes of baking, remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. While the crust is baking, mix together the lemon cream filling (below).
After the crust is removed from the oven, reduce the oven temperature to 325F.

Lemon Cream Filling Layer
Whisk together the eggs until combined. Whisk in the sweetened condensed milk and salt.
After the baked crust is removed from the oven, whisk the lemon juice into the egg mixture. Pour the filling into the warm pie crust.
Bake at 325F until the center is set, about 25 to 30 minutes. Cool pie to room temperature before refrigerating. Refrigerate for at least 3 hours before topping with the raspberry cream layer.

Raspberry Cream Layer
Bring the frozen raspberries, sugar, lemon zest, and lemon juice to a boil in a pot. Simmer for 5 minutes and transfer to a blender.
Process the mixture in the blender until smooth. Strain through a sieve to remove seeds and return the mixture to the pot.
Whisk the egg yolks, cornstarch, and salt into the mixture and bring the mixture to a boil. Boil for 1 minute. The mixture will thicken.
Whisk in the butter until completely melted. Transfer to a bowl and refrigerate until mixture is completely chilled.
Smooth a 1/2 cup of the raspberry cream over the chilled lemon cream filling layer. Refrigerate while preparing the lemon raspberry ripple layer.
Reserve an additional 1/2 cup of raspberry cream for adding to the lemon raspberry ripple layer (below) and another 1/4 cup for adding to the whipped cream topping (below).

Lemon Raspberry Ripple Layer
In a pot over low heat, whisk together the eggs, yolks, sugar, lemon zest and juice, and salt. Whisk constantly and cook until the mixture thickens, about 10 minutes.
Transfer mixture to a bowl and refrigerate until completely chilled, about 1 hour.
When the lemon mixture is completely chilled, add the gelatin to the water and set aside.
Whip the pasteurized egg whites to stiff peaks. Fold the egg whites into the lemon mixture.
Gently heat the gelatin mixture until the gelatin is dissolved and mixture is warm but not hot.
Whip the heavy cream, gelatin mixture, and raspberry extract to stiff peaks. Fold the whipped cream into the lemon mixture followed by the lemon curd.
Gently drop spoonfuls of the lemon mixture on top of the chilled pie and top with small spoonfuls of the raspberry cream. Alternate the layers until all of the lemon mixture and raspberry cream are used. Gently swirl the lemon and raspberry cream mixtures together with a small spatula to create a rippled effect. Decorate with the topping, below.
Refrigerate pie for at least 4 hours before serving.

Topping
Whip together the heavy cream, powdered sugar, and piping gel until mixture holds stiff peaks. Stir in the reserved raspberry cream. Decorate the top of the pie as desired.