Category: Desserts
Cuisine: not set
180 g Flour
110 g Salted Butter
45 g Icing Sugar
1 Tbsp Ice Cold water
82 g (5) Large Egg Yolks room temperature (reserve the whites)
240 g White Sugar
1/2 tsp Salt
70 g Corn Starch
390 ml Boiling Water
35 g Unsalted Butter
160 ml freshly squeezed lemon juice strained to remove seeds and pulp
2 Tbsp Lemon Zest
250 g White Sugar
80 g Boiling Water
4 egg whites
Pinch of Salt
1/4 tsp Cream of Tartar
1 tsp Vanilla Extract
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