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We had a lovely time making this light, tangy and very moreish delight. Adapting Nigella's passionfruit curd recipe, as suggested, we made our own lemon curd topping which was so delicious, buttery and tart. And along with the whipped double cream, some crunchy toasted natural almond slices and wisps of lemon zest, we scattered some pretty wildflowers in cornflower blue foraged from the reserve adjoining our home.
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