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

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

Shortcake
• 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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