Raspberry Upside-Down Treat

2 cups frozen or fresh raspberries
3 egg yolks
3/4 cup sugar
1/4 tsp. salt
1/2 cup butter melted
3/4 cup milk
1 tbsp. lemon juice
1 3/4 cup all purpose flour
2 1/2 tsp. baking powder
2 egg whites
1 cup sugar

Preparation (4-6 servings)
Beat the egg yolks and add, in the following order,
the sugar, salt and melted butter.
Add the milk and lemon juice, alternately folding in the dry ingredients
previously sifted together.
Beat the egg whites to a snowy white texture and gently fold them
in with the mixture.
Place the raspberries in a 10x6x2 baking pan and dust them with sugar.
Cover them with the pastry.
Bake in th oven at 425F for 30 minutes.
Let the dessert cool and turn it over onto a serving platter.