Evening Standard – 3 courses for £30 with bubbles

We asked our Executive Pastry Chef to give us some of his favorite dessert recipes and here is the first in the series!

Lemon Meringue Shortbread, by Jack Smith


Lemon Shortbread

500g butter

250g sugar

800g flour

10g salt

2 vanilla pods

8 x lemon zests

Lemon Curd

600g egg yolks

250g sugar

450g lemon juice

250g butter in pieces

Lemon Crème 

250g lemon curd

250g white chocolate melted

500g semi whipped cream

1 x vanilla pod

Assorted Meringues

Match sticks

Bee hive


Let down Swiss meringue for base with syrup


First make the lemon curd, this needs to be cold and set. (add all ingredients into a bowl and cook on ban marie until thick) To make the lemon cream melt the white chocolate.  Add the lemon curd into the chocolate and very quickly whisk it in before it sets. Semi whip the double cream then proceed to fold this into the mixture, leave to set for at least 3 hours. To make the shortbread cream butter and sugar (not too much) vanilla, salt and lemon zest. Add the flour and slowly incorporate until the dough forms and mix for a further 30 seconds or so.

Roll between the spacerbars 2mm and refridgerate. Cook at 175, no: 2 fan for 8 mins, cut into portions and cook further until golden brown.