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Lemon Chiffon Pie
Ingredients
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 4 large egg yolks, beaten
  • ¾ cup fresh lemon juice (about 3 to 4 lemons)
  • 1 tablespoon grated lemon zest
  • 2 tablespoons unsalted butter
  • 1 baked 9-inch pie crust (either homemade or store-bought)
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
Steps
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