{"id":8019,"slug":"lemon-cream-filling","title":"LEMON CREAM FILLING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of five eggs","one-half cup of granulated sugar","the juice of three lemons","grated rind of one lemon","about a brandy glass of water","beaten whites of eggs"],"ingredients_norm":["egg yolk","granulated sugar","juice of lemon","rind of lemon","brandy glass of water","egg white"],"steps":["Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water.","Stir constantly so as to prevent curdling.","When it has thickened and comes to a boil take it from the range.","Add the beaten whites of eggs."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w115:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6404686725ca6c8426f897455dea6b1ce058bd6d40f623b189a9f6b1048d8a10","created_at":"2026-08-02T17:07:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-cream-filling"}