Lemon & Orange Curd with Vanilla Shortbread

This makes another great dish for entertaining as you can prepare it in advance, then assemble it at the last minute. Keep the curd in the fridge and it will last for several weeks, while the shortbread can be kept in an airtight tin.

Serves 6


For the lemon & orange curd:

  • grated zest and juice of ½ lemon
  • grated zest and juice of ½ orange
  • 90g/3¼oz unsalted butter
  • 80g/2¾oz/? cup caster sugar
  • 3 egg yolks

For the vanilla shortbread:

  • 150g/5½oz/scant 1¼ cups white spelt flour
  • 100g/3½oz unsalted butter, diced, plus extra for greasing
  • 50g/1¾oz/scant ¼ cup caster sugar,plus extra for sprinkling
  • ¼ vanilla pod, seeds scraped out
  • a little oil, for greasing


  1. Heat the lemon and orange zest and juice, the butter and sugar in a saucepan over a low heat until the butter has completely melted. Whisk the egg yolks in a separate bowl until fluffy. Add to the juice mixture and whisk until thick. Pass through a sieve into serving dishes and chill for at least 2 hours.
  2. Meanwhile, to make the shortbread, put the flour in a bowl, then rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Stir in the sugar and vanilla seeds and mix to a fairly stiff dough. Roll out the dough into a fat sausage, wrap in cling film and leave to rest in the fridge for 1 hour.

  3. Preheat the oven to 160°C/315°F/Gas 2–3 and lightly grease a large baking sheet.

  4. Slice the chilled dough into 1cm/½in thick discs and put them on the prepared baking sheet. Bake for 20 minutes, or until golden in colour and slightly sandy to the touch. Don’t let the shortbread brown.

  5. Transfer carefully to a wire rack and sprinkle with sugar while still hot, then leave to cool.

  6. To assemble the dessert, put a biscuit on a plate and scoop or pipe the citrus curd on top. You can top with another shortbread, if you wish.




24th November 2020

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