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Meringue Lemon Lucas
Hello Peter. I Am translating also your recipe and I have some questions for
you: 1)The five eggs of the filling are whole or yolks? 2) What is a "thin cream" ? I can't understand "thin". 3) Can I use normal sugar for the meringue? 4) Must the pie be served chill or at room temperature? Thank you -- Cheers Pandora |
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