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Lemon Meringue Pie
Ingredients
  • subheading: Shortbread Crust:
  • Two 5.3-ounce packages shortbread cookies, such as Walker’s
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon zest
  • 5 tablespoons unsalted butter, melted
  • subheading: Lemon Filling:
  • 5 large egg yolks
  • 1 ¼ cups granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon kosher salt (see Cook’s Note)
  • ¾ cup lemon juice plus 1 tablespoon lemon zest
  • ¼ cup (4 tablespoons) unsalted butter, sliced
  • subheading: Meringue:
  • 5 large egg whites, at room temperature
  • 1 cup granulated sugar
  • ½ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
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