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Ingredients
  • 2 pie crusts (top & bottom)
  • subheading: Lemon Filling:
  • 4 medium lemons (about 400 g), preferably Meyer lemons
  • 10 ounces / 285g sugar
  • 5 eggs
  • 1 teaspoon almond or vanilla extract.
  • ¼ teaspoon fine grain sea salt
  • ¼ cup large grain sugar, to sprinkle on crust
Steps
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