INGREDIENTS
For Pie Crust:
¾ cup (170 g) unsalted butter, extra cold
1 ¾ cup (220 g) all-purpose flour
¼ tsp salt
¼ cup (60 ml) cold water
For Lemon Curd Filling: (2x original recipe)
1 1/3 cup (315 ml) freshly squeezed lemon juice
4 eggs, plus 8 egg yolks
2 cups (400 g) white granulated sugar
1 cup (227 g) unsalted butter
2 tsp vanilla
For Meringue:
6 large egg whites
2 cups (400 g) white granulated sugar
½ cup (120 ml) water
1 tsp cream of tartar
1 tbsp (15 ml) lemon juice
1 tsp vanilla extract
https://www.youtube.com/watch?v=4PxHw6cH2zE&ab_channel=TatyanasEverydayFood
