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.