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4 to 6
servingsEasy
Published 1966
Beat the egg yolks until light and lemon-colored. Add half of the sugar and beat until well mixed. Add the lemon juice. Cook in the top part of a double boiler over boiling water until thick and smooth, stirring constantly. When the custard is thick, remove from the hot water.
Beat the egg whites until stiff, adding the remaining sugar gradually. Fold th