Serve with Môreson Blanc de Blanc MCC

Shortbread

• 170g sugar
• 168g butter
• 250g flour

Cream the sugar and butter together in a mixer. Turn machine down to low and add the flour spoon by spoon until mixed together. Scrape out onto baking paper and roll to the thickness of ½ a centimeter. Let it rest in the fridge. Bake the mixture at 140˚C for 40 minutes, or till golden brown. Cut to size and let cool.

Lemon Custard Mix

• 250g cream
• 150g sugar
• 125g lemon juice (reduce 300g to 125g)
• 2 egg yolks
• 5 whole eggs

In a bowl mix the cream, sugar, lemon juice and eggs together. Pour though a fine sieve. Line a tray with plastic wrap, pour the mix half way in the tray. Place in a slightly bigger tray and fill the bigger tray with water. Cover with foil and bake at 140˚C for 50 minutes or till the custard is set. Remove from water bath and let cool.

Italian Meringue

• 45g egg whites
• 90g sugar
• 45g water

Place egg whites in a clean electric mixer bowl. In a small pot add the sugar and water, on a high heat bring the syrup up to 121˚C. Start whisking the egg whites when the sugar is at 118˚C. Still whisking, add the syrup very slowly to make your meringue, whisk till cool. Scoop into a piping bag.

Recipe Margot Janse • Photography C&D Heierli