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Lemon bars with meringue

Crust

10 1/2 tablespoons (5 1/4 ounces) unsalted butter, at room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 teaspoon vanilla paste or pure vanilla extract
1 3/4 cups all-purpose flour

Filling

1 cup fresh lemon juice
6 large eggs
6 large egg yolks
1 1/4 cups granulated sugar
9 tablespoons (4 1/2 ounces) unsalted butter, cut into small chunks, at room temperature

Meringue

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