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Shortbread Lemon Parfait

BT Toronto | posted Monday, Nov 27th, 2017

SERVES 6 (2 PORTIONS ON VALENTINES DAY AND SOME IN THE FREEZER FOR WHEN FRIENDS COME OVER LATER IN THE WEEK)

 

Ingredients:

Two (5.3 ounce) packs of Walkers pure butter shortbread fingers (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

½ cup unsalted butter

½ cup granulated sugar + 2 tablespoons

3 lemons

5 egg yolks ½ pint heavy cream (at room temperature)

 

Directions:

  1. Place the two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs. Melt the unsalted butter and stir into the shortbread until combined. Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.

 

  1. Zest the lemons and set aside. Juice the lemons and pass the juice through a fine sieve. Put the sugar, zest and juice in a pan and boil for about 3 minutes, until the sugar is melted and the mixture is slightly syrupy. Let cool.

 

  1. In an electric mixer, whip the cream until it is stiff and set aside. With a clean bowl, whip the egg yolks until double the thickness, light in color and cold. Gradually pour in the lemon syrup mixture and whisk until combined. Fold in the cream and spoon into a 1 pound loaf tin, terrine or heart shaped molds.

 

  1. Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.

 

  1. Note: Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish
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