Shortcake with lemon curd and clotted cream recipe | delicious. magazine
This American-style shortcake recipe is just as irresistible for afternoon tea as it is for dessert.
Ingredients
- 300g self-raising flour
- 2½ tsp baking powder
- 100g chilled unsalted butter, diced, plus extra to grease
- 60g caster sugar
- 85g free-range egg, beaten (1-2 large eggs)
- About 2 tbsp whole milk
- For the lemon curd
- 3 large free-range eggs
- 1 large free-range egg yolk
- Zest and juice 2 large unwaxed lemons (you’ll need 150ml juice)
- 115g caster sugar
- 75g unsalted butter
- 2 tsp cornflour
- To finish
- 300g clotted cream Icing sugar to dust
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