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Lemon Ice Box Pudding




  1. Beat egg yolks until creamy, adding the 1/2 cup sugar gradually. Add lemon juice. Put in top of double boiler and cook until thick, stirring constantly. Whip 3 egg whites until stiff. Add the 4 tablespoons sugar. Add beaten egg whites to yolk mixture.
  2. Whip cream until thick and add to egg mixture. Mix well.
  3. Crush vanilla wafers.
  4. Put layer of custard in flat 2-quart casserole. Cover with layer of cracker crumbs and repeat layers.
  5. Chill until serving time.


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