Preheat your oven to 350°F (180°C).

In a mixing bowl, combine the crushed Biscoff cookies, granulated sugar, melted butter, and a pinch of kosher salt. Mix until the crumbs resemble wet sand.

Press the crumb mixture evenly into the bottom and up the sides of the pie plate. Bake for 10 minutes until lightly golden.

In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, water, lemon zest, and lemon juice. Stir until boiling and thickened.

Whisk in the tapioca flour and unflavored gelatin until smooth, then remove from heat and let cool.

In a stand mixer, beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.

Gently fold the cooled raspberry filling into the beaten egg whites, then pour the mixture into the cooled crust.

For the meringue, whisk the egg whites, sugar, and lemon zest over simmering water until the sugar dissolves, then beat until stiff peaks form.

Spread the meringue over the pie, creating peaks if desired, and toast lightly with a kitchen torch if desired.

Garnish with fresh raspberries and grated lemon zest before chilling for at least an hour.