Lemon cream shortbread sandwiches

September 9, 2015 (Last Updated: January 11, 2019)
Lemon cream shortbread sandwiches recipe

lemon cream shortbread sandwiches

Serves: 12
Cooking Time: 5 mins plus 4 hours for freezing



To make the lemon cream, combine 200ml chilled crème fraîche, 70g good-quality lemon curd and the zest of 1 lemon in a chilled bowl and beat until firm peaks form. Line a baking tray with wax paper. Lay 12 shortbread biscuits of any shape on the tray and place a spoonful of lemon cream on each. Top with the remaining biscuits, pressing down gently. Freeze for at least 4 hours before serving.

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