Alpine Strawberries, Lemon Curd & Shortbread
Delightful shortbread filled with lemon curd, crafted by chefs Nick Nairn and Paul Rankin, perfect with Graham’s dairy products.
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Ingredients
- 100g Graham’s unsalted butter at room temperature
- 50g icing sugar, sifted
- 150g plain flour, sifted (extra to dust)
- 2 egg yolks
- 2 eggs
- 100g caster sugar
- Finely grated rind and juice of 2 lemons
- 50g Graham’s unsalted butter, diced
- 300ml Graham’s double cream
- 225g raspberries
- 1-2 tbsp sifted icing sugar
- ½ tsp lemon juice
- 450g alpine strawberries
- Alpine strawberry flowers, to decorate, if liked
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