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Lemon Cream Filling


3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
1/2 cup orange juice
1 large egg, slightly beaten
2 tablespoons lemon juice
1 cup whipped cream


Combine sugar, flour, orange juice, orange zest, lemon juice and egg in a saucepan. Cook over medium heat, whisking constantly until thick. Remove from heat and cool to room temperature, without stirring. Fold in whipped cream.

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