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Matt Moran
Ingredients
  • Lemon Pastry
  • 200gm plain flour
  • 125gm chilled butter, diced
  • 60gm icing sugar, sieved
  • ½ lightly beaten egg, the rest reserved for egg wash
  • Finely grated rind of ½ lemon
  •  
  • 6 eggs
  • 300gm caster sugar
  • 300ml lemon juice
  • Finely grated rind of 1½ lemons
  • 200ml pouring cream
  • 100gm crème fraiche or sour cream
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