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This was right up my alley! Tangy, refreshing, & a hint of cardamom. I could not find shortcrust pastry at my local store, so I made my own (1st time, so the crust is a little thick due to my own inexperience). I used whole wheat pastry flour, so the cardamom complemented that very nicely. The directions did not state when to add the cornflour & cardamom, so I added it to the butter after the butter was melted, then gradually stirred in the egg mixture, and brought just to a boil.