Oh, get ready to meet your new dessert obsession! This Lemon Pavé is just… *chef’s kiss*! It’s one of those recipes that looks totally fancy and complicated, but I promise you, it’s actually a dream to make. Think delicate, buttery shortbread meeting the brightest, tangiest lemon curd, all topped off with clouds of whipped cream. It’s a symphony of textures and flavors, truly. I first stumbled upon the idea of a pavé dessert on a trip to France years ago, and the sheer elegance of it just stuck with me. This Lemon Pavé version became my go-to for impressing friends without the stress. It’s the perfect balance of sweet and tart, and it just screams “special occasion” while still being totally doable on a weeknight. Trust me, once you make this Lemon Pavé, you’ll be hooked!
Why You’ll Adore This Lemon Pavé
Okay, so why is THIS Lemon Pavé going to be your new favorite thing? Let me count the ways!
- Taste Explosion: That bright, zesty lemon curd layered with the rich, buttery shortbread? It’s pure magic. Not too sweet, just perfectly balanced.
- Texture Heaven: You get the satisfying crumble of the shortbread, the smooth, silky lemon curd, and the light airiness of the whipped cream. Every bite is an adventure!
- Seriously Simple: Don’t let the elegant name fool you. This Lemon Pavé is totally manageable. You bake the base, make the curd (easier than you think!), whip some cream, layer, and chill. Done!
- Make Ahead King: It actually gets *better* chilling in the fridge, making it the ideal dessert for parties or busy days. Win-win!
Gathering Your Ingredients for Lemon Pavé
Alright, let’s get our ducks in a row! The beauty of this Lemon Pavé is that you probably have most of these things hanging out in your kitchen already. We’re talking simple, good stuff that comes together in something truly spectacular. Here’s what you’ll need to round up:
- 200g of unsalted butter, make sure it’s lovely and softened – this is key for that tender shortbread!
- 100g of caster sugar for the shortbread base.
- 280g of plain flour – nothing fancy needed here.
- Just a tiny half teaspoon of salt to balance everything out.
- 4 large egg yolks – these are the secret to a really rich, beautiful lemon curd.
- 150g of caster sugar for the curd – we want that sweet tang!
- 100ml of fresh lemon juice – please, please use fresh! It makes all the difference in the world for that bright flavor.
- The zest of 2 lovely lemons – extra lemony goodness!
- And finally, 200ml of double cream for that dreamy whipped topping.
Essential Equipment for Making Lemon Pavé
You won’t need a whole arsenal of gadgets for this Lemon Pavé, promise! Just a few basics will get you there:
- A good old mixing bowl (or two!).
- A whisk and a spatula.
- A heatproof bowl and a saucepan for the lemon curd.
- A 20cm square baking tin.
- Baking parchment to line the tin.
- And maybe a hand mixer or stand mixer for whipping the cream, though you can totally do it by hand if you’re feeling energetic!
Crafting Your Perfect Lemon Pavé
Okay, deep breaths! Making this Lemon Pavé is really just a few simple steps, and honestly, the hardest part is waiting for it to chill. Let’s walk through it together, and you’ll see how easy it is to create this stunner.
First things first, get your oven ready. Preheat it to 180°C (or 160°C if you’re using a fan oven, Gas Mark 4). While that’s warming up, grab your 20cm square tin and line it beautifully with baking parchment. Make sure you leave some overhang on the sides – that’s your handle for lifting the finished Lemon Pavé out later!
Now, onto the shortbread base! In a bowl, cream together that lovely softened butter and the 100g of caster sugar until it’s light and fluffy. Don’t rush this part; it really helps the texture. Then, stir in your plain flour and salt. Mix it until it just comes together into a nice, soft dough. Press this dough evenly into your lined tin. I like to use the back of a spoon or even my fingers to get it nice and flat and right into the corners.
Pop the tin into the preheated oven and bake for about 20-25 minutes. You’re looking for it to be a gorgeous golden brown. Once it’s done, take it out and let it cool completely in the tin. This is non-negotiable! If you try to move it or add the curd while it’s warm, it’ll crumble.
While the shortbread is cooling, let’s make that dreamy lemon curd. Set up a heatproof bowl over a pan of gently simmering water. Make sure the bottom of the bowl isn’t touching the water. Whisk together the egg yolks, the remaining 150g of sugar, the fresh lemon juice, and that lovely lemon zest in the bowl. Keep whisking constantly over the heat. It’ll take a little while, maybe 10-15 minutes, but keep going until it’s thickened enough to coat the back of a spoon. It should look like a lovely, smooth custard.
Take the bowl off the heat and stir in a knob of butter. This makes it extra silky and rich. Let this cool completely too. You can give it a stir every now and then to help it along and stop a skin from forming.
Almost there! Once both the shortbread and the curd are totally cool, whip your double cream until it forms stiff peaks. You want it nice and thick so it holds its shape.
Now for the assembly! Spread that cooled lemon curd evenly over your cooled shortbread base. Then, dollop and spread the whipped cream over the lemon curd. You can make it look rustic and swirly or perfectly smooth – totally up to you!
The final, crucial step: Pop the whole thing into the refrigerator for at least 2 hours. This chilling time lets everything firm up and the flavors meld together beautifully. Don’t skip this part for the perfect Lemon Pavé!
Expert Tips for a Stunning Lemon Pavé
Want your Lemon Pavé to be absolutely perfect? Here are a few little tricks I’ve picked up:
- Make sure your butter for the shortbread is genuinely softened, not melted. This gives you the best texture.
- For the smoothest lemon curd ever, press it through a fine-mesh sieve after you take it off the heat. It gets rid of any little bits of zest or cooked egg.
- Don’t overmix the shortbread dough – just mix until it comes together. Overmixing can make it tough.
- Chill time is your friend! Seriously, resist the urge to cut into it too soon. The chilling is what makes it a Pavé – layered and firm.
Variations on the Classic Lemon Pavé
While the classic Lemon Pavé is divine, you can totally play around! How about adding some fresh raspberries on top before chilling? Or swirling some passion fruit pulp into the lemon curd for an extra tropical kick? A sprinkle of toasted coconut on the cream could be lovely too! You could even try swapping the lemon for lime for a Key Lime Pavé vibe.
Serving Your Lemon Pavé
Okay, the moment of truth! When your Lemon Pavé is beautifully chilled and ready, carefully lift it out of the tin using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut it into squares or rectangles. Wipe the knife clean between cuts for those super neat edges! It’s absolutely perfect on its own, but a few fresh berries or a little extra lemon zest sprinkled on top make it look extra special. A tiny dollop of extra whipped cream on the side never hurt anyone either!
Storing and Reheating Lemon Pavé
Got leftovers of this amazing Lemon Pavé? Lucky you! Just cover the tin tightly with cling film or pop the cut pieces into an airtight container. It’ll keep beautifully in the fridge for 2-3 days. Honestly, the flavors just get better over time! No need to even think about reheating this one – it’s a dessert that’s meant to be enjoyed cold, straight from the fridge. Pure refreshing bliss!
Frequently Asked Questions About Lemon Pavé
Got questions about making this gorgeous Lemon Pavé? Totally understandable! Here are a few things people often ask:
Q: Can I make the lemon curd ahead of time?
A: Absolutely! The lemon curd can be made a day or two in advance and stored in an airtight container in the fridge. Just bring it to room temperature slightly before spreading it over the shortbread.
Q: My shortbread seems a little hard. What went wrong?
A: This can happen if you overmixed the dough or if your butter wasn’t soft enough. Ensure your butter is properly softened and mix just until the dry ingredients are incorporated. Also, pressing it evenly helps with even baking.
Q: Can I use bottled lemon juice?
A: I really, really recommend using fresh lemon juice for this Lemon Pavé! Bottled juice just doesn’t have the same bright, vibrant flavor that makes the lemon curd sing. Trust me on this one!
Q: How long does Lemon Pavé last in the fridge?
A: It will keep well covered in the refrigerator for about 2-3 days. The shortbread might soften slightly over time, but the flavors will still be amazing.
Q: Can I freeze Lemon Pavé?
A: While you could technically freeze the shortbread base on its own, the assembled Lemon Pavé with the curd and cream doesn’t freeze very well. The texture of the curd and cream can change when thawed, so it’s definitely best enjoyed fresh after chilling.
Estimated Nutritional Information for Lemon Pavé
Just a quick note here – the nutritional values for this Lemon Pavé are estimates. They can totally change based on the specific brands of ingredients you use and how you measure things. So, take these as a general guide, not a strict rule!
Share Your Lemon Pavé Creation
Alright, you did it! You made the most incredible Lemon Pavé! I would absolutely LOVE to hear how it went and see your beautiful creation. Did you add any fun variations? Please leave a comment below and tell me all about it, or even better, snap a pic and tag me on social media! Don’t forget to come back and rate the recipe for this Lemon Pavé once you’ve tasted it!
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Lemon Pavé: 1 Dreamy Dessert You Need Now
- Total Time: 2 hours 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A elegant and refreshing dessert featuring layers of lemon curd and delicate shortbread.
Ingredients
- 200g unsalted butter, softened
- 100g caster sugar
- 280g plain flour
- 1/2 tsp salt
- 4 large egg yolks
- 150g caster sugar
- 100ml fresh lemon juice
- Zest of 2 lemons
- 200ml double cream
Instructions
- Preheat oven to 180°C (160°C fan/Gas 4). Line a 20cm square tin with baking parchment.
- Cream butter and sugar until light and fluffy.
- Stir in flour and salt to form a dough.
- Press dough evenly into the prepared tin.
- Bake for 20-25 minutes until golden brown. Let cool completely in the tin.
- For the lemon curd, whisk egg yolks, sugar, lemon juice, and zest in a heatproof bowl set over a pan of simmering water. Cook, stirring constantly, until thickened.
- Remove from heat and stir in a knob of butter. Let cool completely.
- Whip cream until stiff peaks form.
- Spread a layer of lemon curd over the cooled shortbread base.
- Top with whipped cream.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Ensure the shortbread is completely cool before adding the lemon curd.
- For a smoother lemon curd, strain it after cooking.
- Decorate with fresh berries or extra lemon zest if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Lemon Pavé, dessert, lemon curd, shortbread, French dessert