Shortcake with lemon curd and clotted cream recipe
This American-style shortcake recipe is just as irresistible for afternoon tea as it is for dessert.
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Cooking tools:
- Food processor
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Rolling pin
- Cooling rack
- Skewer
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Bread knife
- Cutting board
- Serving platter
- Fork
- Whisk
- Measuring spoon
- Plastic wrap
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
- 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
- 300g clotted cream Icing sugar to dust
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