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Ingredients
  • 120g unsalted butter, slightly softened
  • 80g icing sugar, sifted, plus extra for dusting
  • 2 medium free-range egg yolks
  • 250g plain flour, plus extra for dusting
  • 1 medium free-range egg, beaten, for glazing
  • subheading: For the filling:
  • 5 medium free-range eggs
  • 150g caster sugar
  • 140ml double cream
  • Finely grated zest of 3 lemons and the juice of 4
Steps
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