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Ingredients
  • 500 g (1 lb 2 oz) cream cheese, room temperature
  • 160 g (5 ½ oz) caster (superfine) sugar
  • ¼ teaspoon sea salt
  • 2 eggs
  • 1 egg yolk
  • 260 ml (9 fl oz) cream
  • 10 g (¼ oz) plain (all-purpose) flour
  • very thinly sliced Meyer lemon, for garnish (optional)
  • subheading: Lemon Purée:
  • 2 Meyer lemons
  • 60 g (2 oz) honey
  • 1 tablespoon water
Steps
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