Lemon-Scented Shortbread Dessert

This is a deceptively easy recipe while the summer is still here or to evoke the memories if it has faded.

175 g butter, softened (do not substitute margarine), plus extra for greasing
1 lemon
85 g caster sugar
175 g plain flour, plus extra for dusting
85 g semolina
1 pot (300 ml) double cream
4 tablespoons luxury lemon curd
150 g blueberries
150 g raspberries
Sifted icing sugar, for dusting
Thinly pared lemon zest and fresh mint sprigs, to decorate (optional)

Preheat oven to 170°C/fan 150°C/Gas 3. Grease Medium Round Stone with Handles with butter; set aside. Using Microplane Zester or Fine Grater zest lemon to measure 2 teaspoons zest; set aside. Save lemon (juice) for another use.

Cream remaining 175 g butter and the caster sugar together in Classic Batter Bowl until pale and creamy. Stir in lemon zest. Stir in 175 g flour and the semolina until mixture begins to bind; gather mixture together and knead lightly until smooth. Form dough into disc about 2 cm thick and place on prepared baking stone. Using lightly floured Baker’s Roller®, roll out dough evenly to form a 23-cm round. Decoratively flute edges. Bake 25–30 minutes or until golden brown.

Remove baking stone from oven; cool shortbread on baking stone 10 minutes. Carefully loosen and transfer shortbread round to cooling rack; cool completely. Meanwhile, in clean batter bowl, whip cream using Stainless Whisk until soft peaks form. Gently fold in lemon curd using Small Mix ‘N Scraper® until just combined; refrigerate until required.

To assemble dessert, place shortbread round on serving platter. Spread lemon cream evenly over shortbread; arrange mixed berries on top. Dust with sifted icing sugar and decorate with pared lemon zest and mint sprigs, if desired. Cut into wedges using sharp knife; serve immediately using Mini-Serving Spatula.

Yield: Serves 8–10

Per serving: (serving 10): Energy 1700kJ/408kcal; Protein 3.4g; Carbohydrate 34.7g; Sugars 14.1g; Fat 29.4g; Saturated Fat 18.1g; Fibre 1.4g; Salt 0.3g

Cook’s Tip: Orange zest and orange curd can be substituted for the lemon zest and lemon curd, if desired.

© null The Pampered Chef used under license.

Susie Evans
Independent Director for the Pampered Chef
07854 241575
www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Medium Round Stone, Microplane Grater

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