Comments (3)

By Anna, 14 October, 2009 8:39 pm

This pastry is the best in the world.

Sweet, crumbly, crisp yet substantial. Mum’s been making the recipe for a few years now, but neither of us can remember where the recipe came from. It’s outstanding. It’s practically shortbread. Buttery. Sweet. Can pastry be better than that, I ask you? There’s no other pastry I know of that I like to eat by itself.

It’s not like other pastry because there is no liquid binding it together, so it has to be squeezed together and firmly rolled out, but the upside? You don’t have to be gentle with it – no freezing of fats or handling with the tip of one icy finger. You treat it a bit roughly and in return, it charms you. You may find yourself thinking about little pies a lot more after trying this.

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By Anna, 18 September, 2009 3:19 pm

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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