How to make Lemon curd with Shortbread -
The predominant presence of lemon in this delightful dessert is very rejuvenating.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lemon juice (नींबु का रस), Castor sugar (caster sugar) (कैस्टर शुगर / बारीक चीनी)
Cuisine : Fusion
Course : Desserts
For more recipes related to Lemon curd with Shortbread checkout Lemon Mousse, Lemon Waffles With Raspberry Sauce, Lemon Curd Tarts, Lemony Creamy Popsicles . You can also find more Desserts recipes like Chocolate and Almond Mousse Banana Custard With Crisp Wafers Mocha Panacotta Biscuit Chocolate Roll
Lemon curd with Shortbread Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Lemon curd with Shortbread Recipe
Lemon juice ½ cup
Castor sugar (caster sugar) ¾ cup
Egg yolks 4
Egg 1
Butter 1¼ cups
Shortbread
Butter 105 grams + for greasing
Castor sugar (caster sugar) 50 grams + for sprinkling
Refined flour (maida) 113 grams + for dusting
Rice flour 18 grams
Salt 2 grams
Italian meringue
Castor sugar (caster sugar) 1 cup
Egg whites 3
Method
Step 1
Preheat oven to 160° C. Grease a barfi tray with some butter and dust with some flour.
Step 2
To prepare shortbread, cream together butter and castor sugar in a bowl with an electric beater.
Step 3
Sieve in together refined flour, rice flour and salt and fold in till well combined.
Step 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.
Step 5
To prepare lemon curd, heat lemon juice in a small deep non-stick pan. Add castor sugar and cook for 5-8 minutes.
Step 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.
Step 7
Add the egg-lemon juice mixture to the remaining lemon juice-sugar mixture and whisk continuously till it thickens.
Step 8
Strain the lemon curd mixture in another bowl. Add butter and whisk well. Refrigerate to chill.
Step 9
Remove tray from oven, sprinkle some castor sugar on top of baked shortbread and set aside to cool.
Step 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.
Step 11
Take egg whites in another bowl and whisk with an electric beater. Add sugar syrup gradually and whisk till medium peaks appear.
Step 12
Fill a piping bag fitted with star nozzle with Italian meringue mixture. Fill another piping bag with lemon curd mixture.
Step 13
Cut the shortbread into roundels with a medium size cookie cutter.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
