Raspberry Velvet Pie

10 ounces thawed red raspberries
2 tablespoons lemon juice
1 (3 ounce) box raspberry gelatin
2 egg whites
1 small container whipped topping, thawed, divided
1 dash salt
1/4 cup sugar
1 (9-inch) baked pie shell

Drain raspberries, reserving juice. Add enough water to reserved juice to measure 2/3 cup.

Dissolve gelatin in 3/4 cup boiling water. Stir in lemon juice and raspberry juice. Chill until partially set.

Beat until fluffy. Fold in raspberries and half of whipped topping.

Beat egg whites with salt and sugar until stiff. Fold into raspberry mixture.

Spoon into pie shell and chill for several hours. Top with remaining whipped topping.

Serves 8.