Direction

1. Whisk the lemon zest, juice and eggs in a saucepan. Add the butter and sugar and stir well over a gentle heat until the butter is melted.
2. Turn up the heat moderately and cook the mixture for 20 to 25 minutes, or until well thickened, stirring regularly.
3. Pass the curd through a sieve, cover, and cool at room temperature, then chill. You’ll have about 700g. Store in the fridge.
4. Make your shortcakes. Grind the almonds in a food processor. Toast the breadcrumbs in a dry frying pan.
5. Beat the butter and sugar together until pale, then add the orange zest and mix well. Add the flour, ground almonds and breadcrumbs. Mix very well into a dough.
6. Knead lightly then shape into a log of 7 to 8cm diameter. Wrap in clingfilm and refrigerate for at least 1 hour, but preferably overnight.
7. To cook, preheat the oven to 170ºC/gas 3. Line a baking sheet with greaseproof paper.
8. Cut the shortcake into 12 slices the thickness of a pound coin (freeze the rest for later), and bake for 12 to 15 minutes, till the palest golden colour.
9. Remove from the oven and let cool.
10. Serve 3 shortcakes on each plate, with a few teaspoons each of the lemon and goat’s curds. Spoon over a little marmalade and serve as if a treat from Granny.