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Ingredients
  • 1 baked 9-inch pastry shell
  • subheading: For the lemon filling:
  • 1 ½ cups sugar
  • ½ cup cornstarch
  • ⅛ teaspoon salt
  • 4 egg yolks (save the whites for the meringue!)
  • 1 ¾ cups water
  • ½ cup fresh lemon juice (from 3 to 4 lemons)
  • 3 tablespoons butter
  • 1 teaspoon fresh lemon zest
  • subheading: For the meringue:
  • 4 to 6 egg whites, at room temperature
  • ½ to ¾ teaspoon cream of tartar (depending on the number of egg whites used)
  • ½ cup sugar, use superfine sugar if you have it
  • ½ teaspoon vanilla
Steps
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