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plus two tbsp orange juice 25g caster sugar For the lemon topping 300ml double cream 50g caster sugar Finely grated zest and juice of one-and-a-half lemons Six mint leaves, to decorate Method Place ...

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Let it cool completely in the tin. Once cool, turn it out and remove the paper. For the icing, mix the lemon juice, sieved icing sugar, and mint together until it reaches a good coating consistency.