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Lemon Syllabub
February 04, 2011

I was going to a dinner part hosted by a bunch of foodies who drink expensive wine, eat cheese I have never heard of and use the word "palate" in their sentences. Needless to say I didn't want to bring my usual spicy popcorn or deviled eggs. This recipe was super easy and a HUGE hit with the foodies. They now think I'm this amazing dessert chef. Next time I will add a little less sugar - I'm not a huge fan of sweet sweets. It takes a while to whip - I used a hand mixer on low until I got impatient and put in on medium - it didn't seem to hurt it at all. I'm excited to experiment with adding flavors and fresh fruit.

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