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Ingredients
  • subheading: FOR THE CRUST:
  • 1-½ cups graham cracker crumbs, from about 12 whole crackers
  • ⅓ cup sugar
  • ¼ cup (4 tablespoons) unsalted butter, melted
  • subheading: FOR THE FILLING:
  • 4 large egg yolks (reserve the whites for the meringue)
  • 1 ( 14-oz) can Eagle sweetened condensed milk (see note)
  • 1 teaspoon packed finely grated lemon zest, from 1 lemon
  • ½ cup fresh lemon juice, from about 3 lemons
  • subheading: FOR THE MERINGUE:
  • 4 large egg whites
  • 6 tablespoons sugar
  • ¼ teaspoon cream of tartar
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