OK, all you Brits out there, help a Yank out. I've promised to make lemon curd and shortbread that's as good as my friend had them in Scotland...I've found a couple of recipes on Delia Smith's site (any other good British recipe sites to suggest? Or baking books?) but I need some translation. First, cornflour...would this be what we call cornstarch here? And golden caster sugar--I'm thinking from her description that it's some kind of raw (unrefined) sugar...maybe very finely granulated or powdered? Thank you!