Pete Goffe-Wood

Lemon Pots with Shortbread

LEMON POTS

PRINT

Description

If it were any easier it would be criminal. No, I have not left anything out – the only hitch here is that it must be made at least a day in advance as the acid from the lemon needs time to set the cream. Making the shortbread is optional;  but the recipe is so easy it would be unforgivable not too.

Ingredients

LEMON POTS:
500ml/2 cups cream
140g/ ½ cup plus 1tblsp sugar
Zeste & juice of 4 large lemons
SHORTBREAD:
250g/1 cup flour
160g/ 2/3 cup butter
80g/ 1/3 cup sugar
1 egg yolk

Directions

1
LEMON POTS: Bring all ingredients to the boil together in a saucepan.
2
Strain and pour into ramekins.
3
Leave to set in the fridge overnight.
4
Serve with shortbread biscuits.
5
SHORTBREAD: Combine the flour and sugar in a mixing bowl. Rub in the butter to give the texture of coarse cornmeal. Add the egg yolk and work the ingredients together in to a dough. Be careful not to overwork the dough. Wrap it in plastic and rest in the fridge for 30 min. remove dough from the fridge and roll on a floured surface. Roll the dough out to a thickness of about 1cm. Cut the dough into the shape of your choice. Place the cut shape on a tray and bake in a medium oven (150ºC) for aprox 20 minutes or until they are a beige sandy colour. Remove from the oven and cool on a wire rack.
6