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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
ingredients• Grated zest and juice of 4 lemons
• 4 eggs
• 225g butter
• 350g sugar
• About 3 tbsp goat’s curd
• About 1½ 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