Apologies in advance… I am not a dessert person. I like sweets, and some cakes, but if I have to have two courses, I would lump for starter and main, or main and cheese. But I can always make exceptions, and these are deliciously bitter and sweet, and look so much more impressive than the actual level of work that’s gone into them.
They can also be prepared days in advance, in fact the lemon cream should be made at least two days prior to infuse nicely.
These are simple. With the prep work done in advance, it is as simple as pouring a little boiling water and sticking in an oven for 30 minutes.
And separately, shortbread is just lovely, one of the best biscuits. Something to do with huge quantities of butter I reckon.
As ever, if I can do it, it can’t be all that difficult.
Baked Lemon Cream
- 3 Eggs
- Zest and juice of 1 1/2 lemons
- 150g Caster sugar
- 150ml Double Cream
- 100g Icing sugar
- 200g Plain flour
- 100g Cornflour
- 200g unsalted butter, nearly molten
2 days before
Prepare the lemon cream.
In a large bowl, whisk together the eggs, lemon zest and juice, and caster sugar until it forms an even paste together.
Then beat in the cream in about three goes, until you are left with a silky smooth cream.
Put this into a measuring jug and cover with cling film, or a small Tupperware box.
1 day before
Make the Shortbread.
In a large mixing bowl (or a food processor if you’re lazy) mix together the flours and sugar, then add the butter, and beat this all together. THIS NEEDS TO BE REALLY SOFT. Or you can just do what I did, get impatient and tire your arms out.
Either way, eventually you will end up with a fairly evenly clumpy ball of cookie dough. Rather than mess around with rolling pins, set some cling film, and roll the dough into one long tube of dough, about 2in (4cm) in diameter.
Set this in the fridge for 30 minutes, and preheat the oven to 160c.
Once this is done, line a baking tray with some greaseproof paper, and slice your tube of dough into slices about 1/4in (1/2cm) deep. This should make fairly even round biscuits, but with the benefit of just being a little uneven and homemade looking. Put the rounds on a baking tray and bake for around 30 minutes, until just turning golden.
Remove to a wire rack to cool, then put in a tin or box overnight.
30 minutes before
Cook the thing!
Preheat the oven to 150c. Remove the biscuits from the fridge to warm back up. Why did you put them in the fridge? They’re biscuits! Are you mad?!
Get two small ramekins and a bain marie (I used a loaf tin). Fill the ramekins near to the top with the cream mixture, place in your bain marie, and fill it with boiling water about 2/3 up the sides of the ramekins.
Put in the oven for around 30 minutes to bake. While you wait, dust the shortbreads with a little caster or icing sugar.
After 30 minutes, plate up the biscuits for dipping and the ramekin of baked cream, presented nicely, with a teaspoon, for those too posh to dunk!