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Ingredients
  • subheading: SHORTBREAD BASE:
  • ¾ cup plain flour (all purpose flour)
  • ¼ cup rice flour (or cornstarch/cornflour) (Note 1)
  • ½ cup icing sugar / powdered sugar , sifted
  • ¼ tsp salt
  • 110g / 1 stick unsalted butter , cold, cut into 1cm / ½" cubes
  • subheading: LEMON CURD TOPPING:
  • 3 large eggs (55 to 60g/2oz each)
  • 1 cup caster sugar / super-fine sugar (sub regular sugar)
  • 2 tbsp plain flour (all purpose flour)
  • 1 tbsp lemon zest (do this before juicing)
  • ½ cup lemon juice (2 to 3 lemons)
Steps
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