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This is a lemony tart and sweet dessert. Looks pretty in parfait glasses with raspberries and whipped cream. Cooking time is cooling time. Original recipe called for whipping egg whites until stiff and folding into cooled lemon mixture, but I have eliminated that step for safetys sake. It doesn't really alter the flavor at all, just the texture. Now I freeze the egg whites and save them for a meringe or Angel Food cake.
Units: US | Metric
Serving Size: 1 (62 g)
Servings Per Recipe: 6