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Lemon Cream

Lemon Cream

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup sugar
1 envelope unflavored gelatin
1-1/2 cups water
2 slightly beaten eggs
1 tablespoon finely shredded lemon peel
1/3 cup lemon juice
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
Lemon peel strips (optional)
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Let's Make It
1
1. In a medium saucepan combine the sugar and gelatin; stir in water. Cook and stir over medium heat until mixture bubbles and gelatin is dissolved. Gradually stir about half of the gelatin mixture into the slightly beaten eggs. Return the mixture to the saucepan. Cook, stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened.
2
2. Transfer to a medium bowl. Stir in the shredded lemon peel and lemon juice. Chill in ice water about 20 minutes or just until the mixture thickens slightly, stirring occasionally.
3
3. Fold the whipped topping into the lemon mixture. Chill again in ice water about 15 minutes or just until mixture mounds, stirring occasionally.
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