Lemon, Blackberry & Blueberry Shortcake

This Lemon, Black & Blueberry Shortcake is a fresh and vibrant Summer dessert that you can easily whip up and add to your festive table. 


  • 1 Shortbread Round
  • ½ jar Phillippa’s Lemon Curd (available in stores)
  • 1 punnet each of blackberries and blueberries, washed
  • 30g green pistachios
  • Whipped cream or crème fraiche to serve


Spread lemon curd on shortcake and allow to sit for at least 2 hours in the fridge.

Pile high with berries and dust with a little icing sugar using a sieve.

Sprinkle with pistachio and serve in wedges with cream.

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