Description
A elegant and refreshing dessert featuring layers of lemon curd and delicate shortbread.
Ingredients
Scale
- 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