Lemon Curd Shortcake with Clotted Cream
A classic British layered shortcake featuring a tender, buttery biscuit base topped with clotted cream and homemade lemon curd. The tangy brightness of the curd contrasts beautifully with the rich cream and delicate shortcake crumb. Make the curd ahead for convenience; assemble just before serving to keep the shortcake crisp.
Ingredients
- 2 ½ cups self-rising flourplain flour plus 2.5 tsp baking powder per 300g1:1vegandairy-free
replaces self-raising entirely
- 2 ½ tsp baking powder
- 7 tbsp unsalted butter, chilled and diced
- unsalted butter for greasing(optional)
- ⅓ cups superfine sugar
- 3 oz free-range eggs, beatenconventional eggs1:1
no functional difference
- whole milk
- 3 free-range eggsconventional eggs1:1
no functional difference
- 1 free-range egg yolk
- unwaxed lemons, zest and juice of 2 large
- 10 tbsp lemon juice
- ½ cups superfine sugar
- 5 ½ tbsp unsalted butter
- 2 tsp cornflour
- 1 ¼ cups clotted creamheavy cream or mascarpone1:1
adds richness but changes texture
- icing sugar for dusting(optional)
Instructions
- 1
Beat whole eggs and egg yolk together, then strain into a heatproof bowl
- 2
Strain in lemon juice and add zest, sugar, butter and cornflour
- 3
Rest bowl over simmering water and cook gently, stirring frequently, until very thick, about 15-20 minutes, being careful not to overheat or the mixture will curdle
- 4
Transfer to another bowl and cool slightly, then cover with cling film and cool completely
- 5
Heat oven to 400°F, fan 350°F, or
- 6
Sift flour, baking powder and a pinch of salt into a food processor
- 7
Add chilled butter and whizz briefly until the mixture resembles fine breadcrumbs
- 8
Transfer to a mixing bowl and stir in sugar
- 9
Beat egg with milk, add to the bowl and stir with a fork until the mixture starts to clump slightly, adding remaining milk if too dry
- 10
Gather dough into a ball, turn out onto a floured surface and knead briefly and gently until smooth
- 11
Roll out dough into a disc ⅓" thick and 9" across
- 12
Lift onto a lightly buttered baking sheet and bake for 15 minutes or until golden and a skewer pushed into the centre comes out clean
- 13
Cool on a wire rack, then halve the shortcake horizontally using a serrated knife
- 14
Lift the top piece onto a board and cut into 8 wedges
- 15
Put the base of the shortcake on a flat serving plate
- 16
Spread with clotted cream, then spoon a third of the lemon curd over and swirl with a knife
- 17
Top with the shortcake wedges and dust with powdered sugar
Tips
Swirl the lemon curd into the clotted cream on the shortcake base for an attractive finish
Good to Know
Store lemon curd in an airtight container in the refrigerator for up to 2 weeks. Store shortcake in an airtight container at room temperature for up to 2 days. Assemble shortly before serving to maintain shortcake crispness.
Make the lemon curd up to 2 weeks ahead. Bake the shortcake layers up to 1 day ahead and store in an airtight container. Assemble the dessert within a few hours of serving.
Serve chilled or at room temperature. Cut into wedges for individual portions.
Common Mistakes
Do not overheat the lemon curd mixture or it will curdle; keep heat gentle and stir frequently
Do not overknead the shortcake dough or it will become tough; knead briefly and gently until just smooth
Do not assemble too far ahead or the shortcake will absorb moisture and become soggy
Substitutions
Dairy-Free Swaps
replaces self-raising entirely
General Alternatives
no functional difference
adds richness but changes texture