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Whisk in the cornmeal, flour, vanilla, lemon zest ... and refrigerated for up to 5 days. The pie can also be tightly wrapped whole or in slices and frozen for up to 3 months.

Contributed by Diane Pfeilschiefter, “Lemon Pie with Meringue” is an American classic. “Cook until thick” is the only instruction regarding how to prepare this pie’s lemon filling.