Lemon Curd With Shortbread | Sanjeev Kapoor Khazana

Simple home made zesty lemon curd is easy to make. Turn it into an interesting dessert with the use of shortbread.

LEMON CURD WITH SHORTBREAD

Ingredients

Lemon curd
½ cup lemon juice
¾ cup castor sugar
4 egg yolks
1 egg
1¼ cups butter
Shortbread
105 grams butter + for greasing
113 grams refined flour + for dusting
50 grams castor sugar + for sprinkling
18 grams rice flour
2 grams salt
Italian meringue
1 cup castor sugar
3 egg whites

Method

1. Preheat oven to 160° C. Grease a barfi tray with some butter and dust with some flour.
2. To prepare shortbread, cream together butter and castor sugar in a bowl using an electric beater.
3. Sieve in together refined flour, rice flour and salt and fold till well combined.
4. Spread the mixture onto the greased barfi tray and level it out. Put the tray into preheated oven and bake for 10-15 minutes.
5. To prepare lemon curd, heat lemon juice in a small deep non-stick pan. Add castor sugar and cook for 5-8 minutes.
6. Take egg yolks in another bowl. Break an egg and whisk well. Add in some lemon juice-sugar mixture and whisk well. Place the pan back on heat.
7. Put the egg-lemon juice mixture to remaining lemon juice-sugar mixture and whisk continuously till it thickens.
8. Strain the lemon curd mixture in another bowl. Add butter and whisk well. Refrigerate to chill.
9. Remove tray from oven, sprinkle some castor sugar on top of baked shortbread and set aside to cool.
10. To prepare Italian meringue, heat castor sugar in a small deep non-stick pan. Add 1 cup water and cook till it boils and reaches the temperature of 120° C.
11. Take egg whites in another bowl and whisk using an electric beater. Add sugar syrup gradually and whisk till medium peaks appear.
12. Fill a piping bag fitted with star nozzle with Italian meringue mixture. Fill another piping bag with lemon curd mixture.
13. Cut the shortbread into roundels using a medium size cookie cutter.
14. Pipe out some lemon curd into individual martini glasses. Place a shortbread roundel and pipe out some more lemon curd on top. Pipe out Italian meringue on top and lightly brown it using a blow torch.
15. Serve immediately.

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