Lemon fluff

Break egg yolks in top of double boiler. Add sugar, salt, lemon rind and juice and boiling water. Stir over hot water until sugar is dissolved. Continue stirring until mixture is smooth and thick. Fold gradually into stiffly beaten egg whites. Pour into serving dish or into sherbet glasses and chill. Top with whipped cream and candied orange peel or with sliced candied cherries. Yield: 6-8 servings.

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