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Lemon Cream Filling
Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
the juice of three lemons and grated rind of one, and about a brandy
glass of water.
Stir constantly so as to prevent curdling.
When it has
thickened and comes to a boil take it from the range and add the beaten
whites of eggs.
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