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
Ingredients
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
Pistols
Let down Swiss meringue for base with syrup
| Method:
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.
