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This buttery shortbread is topped with candied lemon slices so they are as pretty as they are delicious.
This recipe is from Anne Sijmonsbergen’s cookbook Eivissa.
The buttery shortbread is topped with candied lemon slices so they are as pretty as they are delicious.
BISCUIT INGREDIENTS
180g plain flour
60g caster sugar
125g butter, chilled and diced
Zest of 1 lemon
1T lemon juice
CANDIED LEMON SLICES INGREDIENTS
150ml water
150g caster sugar
2 large lemons, sliced into 0.5cm thick rounds
DIRECTIONS
First make the candied lemon.
Cover a wire rack with greaseproof paper. Bring water to the boil in a large frying pan. Add the sugar and stir until completely dissolved.
Cover the bottom of the pan with a single layer of lemon slices, reduce the heat and simmer for 6-8 minutes or until the lemon becomes translucent.
Transfer the fruit carefully to the rack and repeat until all the lemon slices are done. Set aside to cool.
To make the biscuit dough, combine the flour and sugar in a bowl and rub butter in with your fingertips until the mixtures resembles fine breadcrumbs.
Add the lemon zest and juice, combining until the dough forms a ball, then wrap it in cling film and refrigerate for 30 minutes to an hour.
Preheat the oven to 180C.
Roll out the chilled dough on a floured surface to 0.5cm thick. Sprinkle with sugar and cut into about 18 rounds using an 8cm diameter cookie cutter.
Divide the rounds between two ungreased baking trays and cook for 15-20 minutes until just golden. Remove from the oven, transfer the biscuits to a wire rack and allow to cool.
To serve, top with a slice of candied lemon.
Makes 18.
We offer two different varieties of lemons, the Meyer and the Yen Ben.
The Meyer lemon is the most commonly grown lemon in New Zealand. A soft fruit with high juice content, it is a cross between a lemon and mandarin.
Smaller than other lemons, Meyer lemons also have a smoother, thinner skin, and darker yellow pulp.
What’s special about this variety is the sweeter taste - they pack far less of a tangy punch than other lemons. Take a whiff of a Meyer lemon and compare it to any other kind - you’ll find that Meyer lemons have a unique, slightly spicy scent.
Our first lemon growers were Brian and Dianne Williams – we first spotted them right across the road from our house - globes of gold ripe for picking.
Brian grows lemons exclusively, they are his passion and he pours all of his skill as an orchardist (not to mention his magic homemade seaweed fertiliser) into growing the very best Meyer lemons.
The Yen Ben lemon is regarded as a ‘true’ lemon.
It is lighter in colour then a Meyer and more tart in flavour. It has a smooth, thin skin, a high level of acidic juice and few pips.
Also known as a Lisbon lemon, it originated in Queensland, Australia during the 1930s. It caught the attention of New Zealand fruit researchers in the mid 1970s, resulting in the planting of a large number of trees.
Lemons are used for culinary and non-culinary purposes throughout the world, primarily for their juice and zest. They make such a difference to food’s flavour and are used so often in cooking that they are considered almost indispensable.
