Lemon Meringue Pie with Raspberry Swirl

Ingredients:

For the Crust:

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water

For the Filling:

• 3 large egg yolks
• 1/2 cup granulated sugar
• 2 tbsp freshly squeezed lemon juice
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup raspberry jam

For the Meringue:

• 3 large egg whites
• 1 cup granulated sugar

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour and salt in a bowl. Add butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until the dough comes together.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit.
4. Make the filling: In a medium bowl, whisk together egg yolks, sugar, lemon juice, and vanilla extract. Stir in heavy cream until well combined. Fold in raspberry jam.
5. Pour the filling into the pie crust and smooth the top.
6. Make the meringue: Beat the egg whites and granulated sugar until stiff peaks form.
7. Spread the meringue over the filling, making sure to seal the edges of the meringue to the crust.
8. Bake for 40-50 minutes or until the meringue is golden brown.
9. Allow the pie to cool to room temperature before serving.

Note: The raspberry swirl will melt slightly during baking and create a beautiful, swirly design throughout the filling.