Lemon custards with lavender shortbread

Babiche Martens

Ingredients

25 g	Icing sugar
1 Tbsp	Cornflour
1 cup	Standard flour
125 g	Butter, cut into small cubes
1 to decorate	Dried lavender

Lemon custards

2	Eggs, yolks
2 tsp	Gelatine
1 Tbsp	Caster sugar
½ cup	Milk
1	Lemon, zest (Main)
½ cup	Cream, whipped

Directions

1. To make the shortbread, sieve the dry ingredients together. Using your fingertips, rub in the butter then knead very lightly to form a soft, smooth dough.
2. Preheat oven to 150C. Cut into rounds and place on a greased or lined baking tray. Sprinkle with lavender and press lightly.
3. Bake for 30 minutes or until light golden. Carefully remove to a rack to cool.
4. To make the custards, dissolve the gelatine in 2 Tbsp of boiling water.
5. Beat the egg yolks and sugar until pale. Bring milk to boiling point then remove from heat and whisk into the eggs.
6. Return the mixture to a heavy based saucepan and heat gently while stirring with a wooden spoon until the custard begins to thicken. Remove from the heat and fold in the lemon, gelatine and cream. Spoon into ramekins and refrigerate for 2 hours. Serve with the shortbread.