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Ingredients
  • 118 ml ½ cup unsalted butter, softened to room temperature
  • 59 ml ¼ cup caster sugar (alternative: powdered sugar)
  • 1 egg yolk separated from the white
  • 7.5 ml ½ tablespoon of lemon zest, finely grated
  • 15 ml 1 tablespoon fresh lemon juice
  • 2.5 ml ½ teaspoon salt
  • 295 ml 1¼ cups all-purpose flour
  • 118 ml ½ cup high-quality lemon curd
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