Ingredients
- 100 g Butter (unsalted) melted
- 2 Egg yolk(s) (free range)
- 200 ml Milk plus extra for the glaze
- 1 tsp Lemon extract
- 2 tbsp Unrefined golden caster sugar
- 400 g Self-raising white flour
- Salt
- 4 tbsp Lemon curd
- 100 g Fondant icing sugar
- 1 tsp Vanilla extract
- ½ Lemon zest only
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