Gluten Free Lemon Curd Eton Mess Shortbread

I’m staring at a blank screen.  Words and lots of them, but what order to put them! This little bake should come as a refreshing break in between the Halloween chocolate overload and the rich indulgence that will be Christmas. Which, by the way, I am planning a few lovely bakes over the coming weeks, so if you have anything you would like to see, let me know.

The light shortbread biscuit base, the sharp lemon curd and the smooth mix of meringue and white chocolate…once bitten – it won’t last long. A lovely afternoon treat.

gluten-free-lemon-eton-mess-shortbread

Preheat the oven to Gas 2/150c and line a brownie tray (20x10x3cm) with greaseproof.

60g Soft butter

120g Caster sugar

100g Rice flour

60g Cornflour

30g Ground almonds

1/4 teaspoon of xanthum gum

200g Lemon Curd (I used Mrs Darlington’s)

50g Ready made meringue (I used some from Waitrose) – lightly crushed

200g Melted white chocolate

Mix the rice flour, Cornflour, ground almonds and xanthum gum and set to one side.

Then beat the soft butter and the sugar together until soft and fluffy for a couple of minutes then add the dry mix in. Using a spoon or your hands, mix well until fully combined and it forms a lovely smooth dough.

Now at first it may seem to be not enough, but just break off small amounts of the dough and spread the dough across the base of the lined tray. You could of course roll it out, but this just never occurred to me – until now! Smooth out the dough into the corners until it’s all level.

Bake in the middle of the oven for about 20 – 25 minutes. Until it has a light brown surface.

Leave to cool in the tray and then carefully lift out. Use the greaseproof to help you. Spread the lemon curd over the surface and scatter the crushed meringue.

Then using a spoon ‘splash’ or flick or even pour over the melted white chocolate so it covers the curd and meringue.

Leave to cool at room temperature before cutting into squares – as large or as small as you like – but you can about 12 pieces out of the bake. Don’t pop in the fridge or the chocolate will melt too hard and the shortbread will break up when you come to cut it.

This would also make a good base for many other bakes – caramel shortbread being one of them – a popular favourite with Noah 🙂

 

 

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