For the lemon curd
- 110g butter, melted and cooled
- 2 large eggs
- 110g caster sugar
- Finely grated zest and juice of 1 large lemon
For the shortbread
- 110g butter, at room temperature, plus a little extra for greasing
- 55g caster sugar
- 175g plain flour
- Pinch of salt
- 1 tsp finely grated lemon zest
- Sugared rose petals or icing flowers
- First, make the lemon curd. In a large heatproof bowl, whisk together the butter, eggs, sugar, lemon zest and juice. Set the bowl over a saucepan of gently simmering water and stir until thickened – this will take about 15-20 minutes, and it will thicken more as it cools. Once cooled, keep covered and refrigerated.
- Preheat the oven to 180°C/Gas 4. Grease the mini morsel tin with a little butter.
- To make the shortbread, beat the butter and sugar together until combined – there’s no need for it to be light and fluffy. Add the flour, salt and lemon zest and work them in with a wooden spoon.
- Gather the shortbread dough together and knead lightly until smooth. Cut into 24 equal pieces and place into the holes of the mini morsel tin, using the pusher to press them down. Bake for 12-15 minutes until light golden brown. Allow to cool in the tin before removing.
- Pipe or spoon lemon curd on top of each little shortbread round, then decorate with sugared rose petals or icing flowers – we cut out little daisies from Renshaw White Ready-to-Roll Icing using the second smallest size in our set of Daisy Icing Cutters, then finished them with a little ball of Renshaw Orange Ready-to-Roll Icing in the centres.
Tip: You can save time by buying lemon curd rather than making your own.