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Get Started - 100% free to try - join in 30 seconds1 sheet store-bought shortcrust pastry
lemon curd
1 cup (250ml) milk
1 cup (220g) caster (superfine) sugar
¼ cup (35g) cornflour
½ cup (125ml) milk, extra
80g butter, chopped
⅔ cups (180ml) lemon juice
2 tablespoons finely grated lemon rind
6 egg yolks
meringue
150ml very fresh eggwhites, about 4 eggs
1 cup (250ml) caster (superfine) sugar
1 teaspoon white vinegar
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