Make and freeze the lemon curd and shortbreads in advance when you have some time; and buy the berries and (optional) clotted cream on the day or day before you want to eat this elegant pudding, which can be assembled with relative ease, just before you want to eat it.
For 6 to 8
A dessert spoonful of frozen lemon curd*(see recipe below) for each person
Prepared fresh raspberries, strawberries or blueberries or a mixture of these – a handful for each person should be plenty
A dessert spoonful of clotted cream for each person (optional)
Some sprigs of mint
Two lemon shortbread biscuits for each person see https://sherbhert.com/lemon-shortbread-biscuits/
Put a spoonful of the frozen lemon curd on to each individual serving plate together with a spoonful of clotted cream.
Add a handful of berries, pile them up next to the lemon curd and place a sprig of mint between the berries and the lemon curd.
Put two shortbread biscuits on the plate and it’s ready to eat
*For the lemon curd
Makes 1 Standard Jar
Juice and grated zest of 2 large lemons
85g butter
225g granulated sugar
3 eggs, beaten together
Put all the ingredients into a. pan and heat gently, stirring occasionally until the ingredients form a thick, well blended mixture. This will take 5-10 minutes. Don’t let it boil as it will turn into lemony scrambled eggs.
Remove the pan from the heat and strain the curd through a sieve into a *sterilised jar. Let it cool, then cover it and store in the fridge until needed. It should keep well for a week. Alternatively, you can freeze it in an appropriate container. It should keep well for at least 3 months, and keeps pliable and spoonable even when frozen.
*To sterilise jars:
Preheat the oven to 120c
Wash the jars and lids in hot soapy water
Rinse them in clean water
Put them upside down on a clean baking tray
Heat them in the oven for 15 minutes
Handle then with a very clean cloth
