- 4 ounces granulated sugar
- 3 lemons
- 5 egg yolks (Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish)
- ½ pint heavy cream (at room temperature)
- Two 5.3-ounce packs of Walkers pure butter shortbread fingers
- ½ cup unsalted butter
Place two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs.
Melt the unsalted butter and stir into the shortbread until combined.
Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.
Zest the lemons and set aside.
Peel the lemons blend and pass the juice through a fine sieve.
Put the sugar, zest and juice in a pan and boil for about 3 minutes.
Whip the cream until it is stiff and set aside.
Whip the egg yolks on a machine or with electric mixer until double the thickness, light in color and cold.
Gradually pour in the lemon mixture and whisk until combined.
Fold in the cream and spoon into a 1 lb loaf tin, terrine or heart shaped molds.
Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.