Sunday, 1 February 2015

Recipe: Lemon Curd Shortbread Cups

When Glen's family suggested coming for Tea last weekend I jumped at the chance of creating a full High Tea complete with a huge Victoria Sponge, homemade scones, delicate sarnies. Baking to this level is a rarity in our house, despite mine and Matilda's sweet tooth...

To accompany my feast I also made these Short bread mini cups filled with lemon curd, topped with a fresh raspberry. Alternatively, you could use whipped cream sweetened with icing sugar.


If you have a food processor they really are the easiest treats to whip up, you'll have far too much dough but it freezes really well for the next time, I promise.

Ingredients
325g Plain Flour
200g Butter
125g Caster Sugar
1 teaspoon Vanilla Extract
2 large eggs
Lemon Curd
Raspberries

Preheat your oven to Electric 180 or Gas mark 4

Pop the flour into a processor then add the butter chopped into small pieces. Process until the mixture resembles fine breadcrumbs. Add the remainder of the ingredients and process until the mixture turns to dough.

Wrap in cling film and chill for at least 30 minutes. Break off small balls of dough and using your fingers press gently into a mini muffin/tart tin.

Bake for about 10-15 minutes or until golden. Remove from the oven and let them cool in the tin for about 5 minutes then with a knife coax our of their shells and place on a wire rack to cool completely.

With a teaspoon fill each tart case with lemon curd and top with a raspberry.