Preheat the oven to 350°F. In a bowl, mix graham crumbs, sugar, melted butter, and a pinch of salt until moistened. Press into a 9-inch pie pan, making the edges tidy.

Bake 8–10 minutes until set and fragrant. Cool on a rack, or chill the pressed crust for 1 hour for a true no-bake crust.

In a medium saucepan, whisk together lemon juice, zest, sugar, egg yolks, and whole egg until smooth.

Cook over medium-low heat, stirring constantly until thickened, about 7–10 minutes.

Remove from heat and whisk in butter until glossy. Strain through a fine-mesh sieve if desired.

For a firmer set, dissolve 1 teaspoon gelatin in 2 tablespoons cold water and stir into the warm lemon curd.

Pour lemon curd into the cooled crust, cover with plastic wrap touching the curd, and chill until set, at least 1–2 hours.

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down, about 5 minutes.

If desired, stir in the cornstarch slurry and simmer until thickened, or for a clearer set, dissolve gelatin in cold water and stir in.

Let the raspberry mixture cool to room temperature before spooning it over the chilled lemon layer.

Chill another 1–2 hours to set.

Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Apply over the raspberry layer.

Garnish with fresh raspberries and lemon zest.

Slice with a hot, clean knife for neat slices. Best served chilled and within 2–3 days.