Food, Home Cooking

Nigella Lawson’s Shortbread and Lemon Cream

Food Plating Tricks

Next on my challenge to cook all of Nigella Lawson’s How To Eat, I tackled Shortbread with Lemon Cream. This is a classic example of why I wanted to take on this challenge. I’ve made shortbread before, but I’d never have bothered with the lemon cream usually, as I can’t be bothered with the faff.

The lemon cream is basically like a lemon tart without the crust; somewhere between a custard and a mousse. You make a mix of eggs, lemon, sugar, and double cream, then leave the mixture to sit in the fridge for a couple of days. After this, the mix is baked in ramekins in a baking tray full of hot water. Sounds simple enough, so naturally I got far more water inside the oven and all over my kitchen floor than in the baking tray.

Nigella Lawson's shortbread and lemon cream

Once baked, you get a creamy pot of lemony goodness for dunking your shortbread in (that’s how I suggest eating it anyway). With the shortbread, I liked the lemon cream, but on its own, it was too sweet for me. Meanwhile, my husband ate a pot and a half, so for those who like creamy puds, it’s a winner.

I fared better with the shortbread. I was slightly suspicious that the recipe suggested using Italian 00 flour, which you’d typically use for pasta or pizza. But I tell you what, it bloody works. The result is light, crumbly, buttery shortbread.

At the risk of blowing my own trumpet, I’m pretty chuffed with this week’s results. I know there’s bound to be some disasters ahead, but so far so good! What shall I tackle next week?

Nigella Lawson's Shortbread and Lemon Cream

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