Shortcake, curds &marmalade

Shortcake, curds &marmalade

dessert recipes | serves 4

?This pudding is simply some of my favourite things, heaped together, says Jeremy Lee. "Crisp biscuits and a tangy goat?s curd eat very well together, while bitter marmalade adds vigour.?

1. Whisk the lemon zest, juice and eggs in a saucepan. Add the butter and sugar and stir well over a gentle heat. When the butter has melted, turn up the heat moderately and cook the mixture, stirring regularly, until well thickened, 20?25 minutes. Pass the curd through a sieve, cover, and cool to room temperature, then chill. You?ll have about 700g; store in the fridge.
2. Meanwhile, make your shortcakes. Grind the almonds in a food processor. Beat the butter and sugar together until pale. Add the zest and mix well, then add the flour, ground almonds and breadcrumbs. Mix very well into a dough. Knead lightly then shape into a log of 7?8cm diameter. Wrap in clingfilm and refrigerate for at least 1 hour, but preferably overnight.
3. To cook, preheat the oven to 170C/gas 3. Line a baking sheet with baking paper. Cut the shortcake into 12 slices the thickness of a £1 coin (freeze the rest for later), and bake for 12?15 minutes, till the palest golden colour. Remove from the oven and let cool.
4. Serve 3 shortcakes on each plate, with a few teaspoons each of the lemon and goat?s curds. Spoon over a little marmalade and serve as if a treat from Granny.

Per serving 391 cals, 22g fat (12.2g saturated), 5.6g protein, 41.7g carbs, 23.2g sugars


Recipe Jeremy Lee
Photo Amanda Heywood

from Issue 29


? Grated zest and juice of 4 lemons
? 4 eggs
? 225g butter
? 350g sugar
? About 3 tbsp goat?s curd
? About 1 tbsp bitter marmalade

? 40g whole blanched almonds
? 125g butter, softened
? 40g caster sugar
? Finely grated zest of 1 orange
? 170g flour
? 40g toasted white breadcrumbs

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