3/4 cup (160 g) sugar

1 tbsp cornstarch

2 eggs

1 egg yolk

1/2 cup (125 ml) lemon juice

1/4 cup (60 ml) water

Line the bottom of a 6-inch (15 cm) springform pan with parchment paper. Cut another sheet of parchment paper into an 8 x 5-inch (20 x 12.5 cm) rectangle and line the inner walls of the pan. Place in the freezer while preparing the curd.

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