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one 24 cm pie dish (9.5 in) (125° C)
Prepare a Graham Cracker Pie Crust
zest from one lemon
(4) egg yolks
(1 deciliter) sugar
(5 tablespoons) corn starch
(0.25 teaspoon) salt
(4.75 deciliters) water
(1.25 deciliters) lemon juice
(4) egg whites
(2 to 3 tablespoons) sugar
(1 teaspoon) vanilla sugar
In a sauce pan, combine yolks, sugar and cornstarch and mix until smooth, add water and simmer until thickened and starting to boil, stirring continuously. Add lemon juice and bring to a light boil again. Scrape out into ready pie crust.
Bake at 100° C with a fan or 125° C regular for about 15 to 20 minutes or so, until peaks just barely brown.