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1 c. sugar
1/2 c. lemon juice
grated rind of 1 lemon
4 eggs
4 c. whipped cream or topping

Cook sugar, lemon juice and lemon rind in microwave for
3 minutes. While that mixture cooks, in a separate large bowl
whip the eggs. Then slowly pour the hot syrup mixture into the
whipped eggs, stirring all the while. Then the mixture goes
back into the microwave for 2 minutes on High, stirring several
times as it cooks. Watch this mixture carefully for scorching;
it also has a tendency to boil up and over the sides of the
bowl. Chill the sauce until it resembles soft custard. Then
to the cooled sauce, add the whipped cream. Fold together.
Uses: Can be used as a topping for plain cakes or
gingerbreads, as a dip for fresh fruits and as a filling for
split layers of pound cake and angel cakes.
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.PF 1 1 64N1N02 N
.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
.PF 6 1 64N1N07 N
.PF 7 1 64N1N04 N
.PF 8 11 63Y1N0O Y
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N
.PF 11 1 64N1N22 N
.PF 12 1 63Y1N07 Y

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