As a a parent it’s the little moments that make your proud. Watching that little person learn to walk, eat, sleep and master the word no, with a defiance only a two year old can manage. For me, I look for extra moments when I see a little of myself in the little guy. You see, he is a carbon copy of my husband, down to the mismatched ears.
One of these moments happened a couple of weeks ago as I was cutting up some lemons.
” Can I have some?” came the tiny voice at my knee. I cut him a wedge and handed it to him, A few seconds later
“More please.” Two such sweet words. Proof, albeit preliminary, that he has inherited my love of all things sour and puckering.
A few weeks later when he was served this lemon slice, he promptly stuck his finger in the lemony top layer and proceeded to lick off every last drop. Confirmation.
Being grown ups, or at least a little more mature than a two year old I recommend eating the slice whole. The almond shortbread is the perfect foil to the lemon curd on top. I’ve been known to eat this on it’s own, with ice cream as a more substantial dessert and even with some lovely summer raspberries.
- 1/2 cup/ 1 stick unsalted butter softened
- 1/2 tsp. salt
- 1/2 cup icing/confectioner’s sugar
- 1 cup flour
- 3/4 cup almond meal
- 6 large eggs
- 1 cup lemon juice (4-5 medium lemons)
- 1 tbsp. lemon zest (zest of 1-2 lemons )
- 1 cup cream
- 1 cup sugar
- 60 g butter cubed
Preheat your oven to 350C /180F and line a 8inch x 8inch dish with baking paper.
In the bowl of your stand mixer, fitted with a paddle attachment, whip the butter until light and fluffly. Add in the salt and icing sugar, mixing until well incorporated and the mix is light in texture.
Add both types of flour and mix until all the ingredients are combined.
Tip the mixture into the baking dish and press into the dish, spreading the mix evenly. Use the back of a spoon or measuring cup to tamp down the mixture and create a smooth even surface.
Bake the mixture in the preheated over for 20-25 minutes until the edges of the shortbread are lovely, golden brown.
To make the filling place the eggs, lemon juice, cream, sugar and lemon zest in a medium saucepan. Mix well and place the saucepan on a medium heat. Stir continuously, using a whisk, being sure to scrape the bottom of the pan. The mixture will thicken slowly. When it is the consistency of lemon curd, or soft butter, take the it off the heat. Pass the mixture through a fine sieve before pouring over the shortbread base.
Bake the slice for 15 -20 minutes until the edges of the filling are set and the middle is still a little wobbly.
Cover and place the lemon slice in the fridge for 4-6 hours at least, though overnight is better.
Cut the slice using a sharp, clean knife, cleaning the blade between each cut.
The slice is best kept in the fridge. Serve straight from the fridge with some fresh fruit and sweetened whipped cream if desired.