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Directions:
Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup of
flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown
lightly.
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