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Pre-heat the oven to 180C/350F/Gas 4. Method. First make the pastry. The first time I tried this the lemon filling was amazing and the 4 egg yolks (save the whites for meringue) 1/3 cup plus 3 tablespoons cornstarch 1 1/2 cups water 1 1/3 cups sugar 1/4 teaspoon salt 5 tablespoons butter 1/2 cup lemon juice 1 tablespoon lemon zest (finely grated) 1 (9-inch) pre-baked pie shell For the Meringue Topping; 4 egg whites 1 pinch cream of tartar 8 tablespoons sugar https://www.tasteofhome.com/article/easy-key-lime-pie-recipe https://www.hotrodsrecipes.com/super-easy-lemon-meringue-pie https://www.greatbritishchefs.com/recipes/lemon-lime-meringue-pie-recipe Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. https://www.bhg.com/recipes/how-to/bake/how-to-make-meringue-pie-topping https://www.seriouseats.com/recipes/2018/01/lime-pie-recipe.html


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