Lemon Creams with Shortbread
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Intensely lemony, satin creamy pots with sweet, buttery shortbread. This recipe, adapted from one of Nigella Lawson’s (How to Eat) is pure joy; rich enough to satisfy but with enough zing that you don’t feel overloaded.
Once you had made the mixture it needs to sit in the fridge to steep. 2 – 3 days is the recommendation and I would definitely concur.
Before we start, let me say that when we eat these, we like the lemons to punch you in the face and call you names; hence I have increased the recipe to 4 lemons from the original 3. It is an intense recipe there’s no doubt, but if you wish to be cautious, start with 3 lemons and once you’ve added the cream, taste the mix. If you can take some more lemon, go ahead and add the zest and juice of the 4th one. Are you man enough?
Here we go.
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