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Lemon Pots with Shortbread

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Lemon Pots with Shortbread

Dessert
If it were any easier it would be criminal. No, I have not left anything out – the only hitch here is that it must be made at least a day in advance as the acid from the lemon needs time to set the cream. Making the shortbread is optional; but the recipe is so easy it would be unforgivable not too.
Total Time 1 hr 15 mins
Course Dessert
Cuisine French
Servings 4 people

Ingredients
  

Lemon Pots

  • 500 ml Cream
  • 1 tblsp Sugar
  • Zeste & juice of 4 large lemons

Shortbread

  • 1 cup Flour
  • 160 g Butter
  • 80 g Sugar
  • 1 Egg yolk

Instructions
 

Lemon Pots

  • Bring all ingredients to the boil together in a saucepan.
  • Strain and pour into ramekins.
  • Leave to set in the fridge overnight.
  • Serve with shortbread biscuits.

Shortbread

  • Combine the flour and sugar in a mixing bowl. Rub in the butter to give the texture of coarse cornmeal.
  • Add the egg yolk and work the ingredients together in to a dough. Be careful not to overwork the dough.
  • Wrap it in plastic and rest in the fridge for 30 min. remove dough from the fridge and roll on a floured surface. Roll the dough out to a thickness of about 1cm.
  • Cut the dough into the shape of your choice. Place the cut shape on a tray and bake in a medium oven (150ºC) for aprox 20 minutes or until they are a beige sandy colour.
  • Remove from the oven and cool on a wire rack.
Keyword Dessert, Lemon, Shortbread

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