Zesty lemon shortbread and a lemon cream filling.
Makes approx. 15
Ingredients 4
1 quantity shortbread dough, see my recipes
1 lemon, zested and juiced
125 g icing sugar
3 tbsp butter
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Method 6
Make the shortbread (see my recipes), adding the zest of one with the dry ingredients.
Roll out to a 5 mm (1/4 in) thickness and cut out with whatever cookie cutter you like. I like a 4 cm (1½ in) round cutter with a fluted edge for these. Bake as per the shortbread recipe.
Next, make the bikkie filling (do not assemble these until the lemon shortbread is completely cool). Make sure your is really fine – whiz it in a food processor or blender if you need to.
Mix the lemon juice, and together, and ideally spoon into a piping (icing) bag or a sealed bag with a small corner cut off. Alternatively, just use two spoons to apply.
Pipe the lemon cream filling onto one lemon shortbread bikkie and press a second biscuit on top, making a sandwich.
Allow to set before transferring to an airtight container where they will keep for at least 2 weeks.
