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This light and tart pie is the perfect way to end a special meal.
Serves 6-8


• 1/2 recipe basic crust recipe
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 1 1/4 cups warm water
• 1/4 cup fresh lemon juice
• zest from 1 lemon
• 3 large egg yolks, lightly beaten
• 1 tbsp. unsalted butter
• 3 large egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla extract
• 1/3 cup superfine sugar

Preheat the oven to 425°F (220°'C).

Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Prick the surface with a fork and prebake for 15 minutes. Cool on a wire rack. Lower the temperature to 350°F (175°C).

Combine the granulated sugar, cornstarch, and salt in a double boiler. Over low heat, slowly whisk in the warm water. Then add the lemon juice and zest, egg yolks, and butter. Cook, whisking constantly, until the mixture comes to a boil and thickens. The lemon curd should mound when dropped from a spoon. Remove from the heat. Press a sheet of parchment paper onto the surface to prevent a skin from forming, and cool thoroughly.

Beat the egg whites, cream of tartar, and vanilla with an electric mixer. When the egg whites become foamy, begin adding the superfine sugar a tablespoon at a time. Continue beating until stiff peaks form.

Pour the cooled lemon curd into the cooled piecrust. Top with the meringue and bake for 12 to 15 minutes, until the meringue peaks turn golden brown.

Transfer to a wire rack and cool before serving.


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