- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: hard
For the lemon shortbread
- 225 g plain flour
- 100 g caster sugar
- 225 g butter, at room temperature
- 100 g semolina
- 1 lemon, grated
- 25 g demerara sugar
For the syllabub
- 75 g caster sugar
- 100 ml sweet white wine
- 1 lemon
- 1 lime
- 300 ml double cream, whipped
- 1 sprigs rosemary, to decorate
1. For the shortbread, lightly grease a baking tray or roasting tin 30 x 23 x 4 cm, and cut a rectangle of foil to fit the base. Lightly grease the foil, and preheat the oven to 160?C/gas 2.
2. Combine the flour, caster sugar, butter, semolina, and lemon rind in a food processor and blend until the mixture comes together as a dough.
3. Press the shortbread into the prepared tin and level with the back of a spatula. Sprinkle the top with the demerara sugar.
4. Bake for about 30-40 minutes, until the shortbread is a pale golden. Leave to cool in the tin for a few minutes before cutting into about 26-28 fingers.
5. Carefully lift the shortbread fingers out of the tin with a small palette knife and leave to cool on a wire rack.
6. For the syllabub, thinly pare the lemon and lime and squeeze out the juice. Measure the wine, citrus juice, rind and sugar into a jug. Leave to infuse overnight before straining into a bowl. If time is short, you could dissolve the sugar in the wine along with the pared rind and juice. Simmer for 2-3 minutes before straining and leaving to cool; reserve the lemon rind for decoration.
7. Fold in the cream and pour the syllabub into martini glasses or small pots. Decorate with lemon zest and a rosemary sprig if liked.
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