Photography: Con Poulos / Styling: Kerrie-Ann Jones
Seasoned hostess Stephanie Conley Buhre invites us into her Mediterranean-style Sydney home, where she shares her favourite recipes including these delightful vanilla shortbread biscuits topped with lemon curd and passionfruit. Perfect for afternoon canapes, guests will adore the tangy but sweet curd paired with a buttery biscuit in this shortbread recipe.
Ingredients
Method
Cream butter and sugar in a stand mixer until smooth and creamy. Gradually add the flour a little at a time, incorporating it into the butter and sugar, then add the salt. Remove the dough from the mixer and shape into a flat round and wrap in baking paper. Place in the fridge for 20–30 minutes to chill.
Preheat oven to 170°C and line a flat baking tray with baking paper. Take the dough from the fridge and roll it out on a floured surface to a 1cm thickness. Using a small, round cookie cutter, cut out the biscuits and gently place on the baking tray, leaving space between each biscuit.
Repeat the process with any leftover dough and bake for 20 minutes. Transfer to a cooling rack and allow to cool completely, then place in an airtight container until ready to use.
For the lemon curd, take a saucepan filled with water and bring to a gentle simmer. Sit a glass or metal bowl over the top, creating a double boiler. Place the eggs, egg yolks and sugar in the bowl over the boiling water and whisk. Add the butter, zest and juice and continue to whisk until thickened. Strain through a sieve and place in a sterilised jar and refrigerate.
To serve, take a shortbread biscuit and spread it with a generous amount of curd topped with passionfruit pulp.
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