Lemon Cream Pots

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donna hay


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2 cups (500ml) double (thick) cream

½ cup (110g) caster (superfine) sugar

1 tablespoon finely grated lemon rind

¼ cup (60ml) lemon juice

double (thick) cream, to serve

¼ cup (35g) plain (all-purpose) flour

¼ cup (40g) icing (confectioner's) sugar

2 eggwhites

40 g butter, melted

2 teaspoons finely grated lemon rind

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