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Ingredients
  • subheading: For the lemon curd:
  • 1 9-inch pie crust baked
  • 4 large egg yolks (whites reserved)
  • 4 large whole eggs
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 ¼ cup lemon juice
  • ½ tsp salt
  • subheading: For the Swiss meringue:
  • 4 large egg whites
  • 1 cup sugar
  • ⅛ tsp cream of tartar
  • ½ tsp salt
  • 1 tsp vanilla extract
Steps
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