Lemon curd with Shortbread

Ingredients list for Lemon curd with Shortbread

• ½ cup Lemon juice
• ¾ cup Castor sugar (caster sugar)
• 4 Egg yolks
• 1 Egg
• 1¼ cups Butter
• Shortbread
• 105 grams + for greasing Butter
• 50 grams + for sprinkling Castor sugar (caster sugar)
• 113 grams + for dusting Refined flour (maida)
• 18 grams Rice flour
• 2 grams Salt
• Italian meringue
• 1 cup Castor sugar (caster 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 with an electric beater.
3. Sieve in together refined flour, rice flour and salt and fold in till well combined.
4. Spread the mixture on the greased barfi tray and level it out. Place the tray in the 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. Add the egg-lemon juice mixture to the 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 with 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 with a medium size cookie cutter.