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Ingredients
  • 1½ cups (375 mL) shortbread cookies (about 14)
  • 3 tbsp (45 mL) butter, melted
  • 1   lemon
  • 2 cups (500 mL) water
  • ⅓ cup (75 mL) sugar
  • 2   egg yolks
  • 1 pkg (2.9 oz./90 g) lemon cook and serve pudding and pie filling (not instant)
  • 2 tbsp (30 mL) butter
  • 1 jar (7.5 oz/225 g) marshmallow creme
  • 1 8-oz. (250-g) container frozen whipped topping, thawed
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