Preheat your oven to 350°F (180°C).

In a medium bowl, combine crushed Biscoff cookies, granulated sugar, melted unsalted butter, and a pinch of kosher salt. Press into a 9-inch pie plate.

Bake the crust for about 10 minutes until lightly golden. Allow it to cool on a wire rack.

In a saucepan, combine fresh raspberries, granulated sugar, water, lemon zest, lemon juice, and a pinch of salt. Cook until it comes to a boil.

Whisk in tapioca flour and unflavored gelatin, cooking for another minute until thickened. Remove from heat and allow to cool.

In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add remaining sugar, whipping until glossy.

Gently fold the cooled raspberry mixture into the whipped egg whites. Add remaining fresh raspberries.

Pour the raspberry lemon filling into the cooled Biscoff crust and refrigerate for at least 2 hours.

Prepare the meringue by whipping egg whites until soft peaks form, then fold in lemon zest.

Spread the meringue over the pie filling, using a kitchen torch or broiler to brown it slightly.

Garnish the pie with fresh raspberries and lemon zest before serving.