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This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
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The soft lemon flavor and subtle sweetness complement everything from crispy waffles and tangy lemon bars to fresh fruit and angel food cake.| Serious Eats
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Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.| Serious Eats
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Meet griddled angel food cake, your new best friend.| Serious Eats
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Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.| Serious Eats
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Fluffier than a French meringue, Swiss meringue whips up with the same ratio of ingredients.| Serious Eats
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A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Learn how to make it with our fool-proof recipe and tips.| Serious Eats