6 Lemon Shortbread Rounds
50g butter
25g light brown soft sugar
350g mascarpone
75g caster sugar
1 lemon, zested
2-3 lemons
juiced (about 90ml)
Follow The Steps
Crush the shortbread in a food bag with a rolling pin or in the food processor.
Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.
Spread over the base and chill for a couple of hours.
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