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Mix the flour with some of the milk and let the remainder come to a boil. Beat the eggs light; put in the flour, and pour the boiling milk on these. Sweeten to taste and strain. Cook till thick as custard, stirring all the time. When cold, flavor with essence of lemon. Bake a crust made of rich puff paste , and when cold, fill with the custard. The success of this depends on the cooking, and many good cooks slip a sharp knife under the crust here and there while it is cooking to make it light as possible.