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Lemon Cream (Mermelada de Limón)

This is a smooth, not too sweet cream with a strong lemon taste, resembling a lemon curd.It makes a delicious filling for cakes, cream puffs and meringues. Serve as an accompaniment to pastries.

6 dl (2 1/2 cups, 1 pint) sugar

Juice of 6 lemons

4 large eggs, beaten

4 tablespoons butter, at room temperature

1 teaspoon water

Combine sugar and lemon juice in top of double boiler (Baño María). Blend beaten eggs, butter and water with sugar and lemon juice. Place on top of stove. Cook over simmering water, stirring constantly, until sauce thickens. Remove from heat and pour into a crock or jar. Keep refrigerated.

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