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Lemon shortcake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Wow your guests with a delectable dessert of layered golden biscuits filled with tangy lemon cream.
Ingredients:
  • 180g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 1 tsp finely grated lemon rind
  • 1 egg, lightly whisked
  • 100g (2/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 20.00 gm cornflour
  • 2 x 300ml ctns thickened cream
  • 175g lemon curd
  • 1 lemon
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) water
Instructions:
  • Preheat your oven to 180°C. Trace eight 20cm-diameter circles on 8 sheets of non-stick baking paper. Place 2 sheets, pencil-side down, on each of the baking trays.
  • In a bowl, use an electric beater to mix together butter, sugar, lemon rind, and egg until pale and creamy. Sift in the combined flours and cornflour, stirring to combine. Divide the mixture into 8 portions and spread 2 portions evenly over discs on trays. Bake for 4-6 minutes or until light golden. Transfer to a wire rack to cool. Repeat this process in 3 more batches with the remaining mixture.
  • Use an electric beater to whip the cream until soft peaks form, then gently fold in the lemon curd to create the lemon filling.
  • Assemble a biscuit filling stack by layering biscuits with 1/2 cup of filling in between. Finish with a final layer of filling. Refrigerate overnight to allow the flavors to meld together and set.
  • For the lemon syrup: Peel the lemon and cut the rind into thin strips. Juice the lemon. Place the rind in a saucepan, cover with boiling water, and bring to a boil. Drain and repeat twice. Add sugar, water, and lemon juice to the pan. Stir over medium heat until the sugar dissolves, then increase the heat to high. Boil for 2-3 minutes, or until the syrup thickens. Set aside to cool, then pour the syrup over the cake and top with the rind.

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