Ingredients:
- Tbsp unsalted butter, cold, cubed (for shortbread)
- cup all-purpose flour (for shortbread)
- /4 cup granulated sugar (for shortbread)
- /4 tsp salt (for shortbread)
- large eggs (for lemon curd)
- /2 cup granulated sugar (for lemon curd)
- /2 cup fresh lemon juice (for lemon curd)
- Tbsp unsalted butter, cold, cubed (for lemon curd)
- 1/2 cups heavy whipping cream, cold (for topping)
- Tbsp confectioners' sugar (for topping)
- tsp pure vanilla extract (for topping)
- pint fresh strawberries, sliced (for berries)
- pint fresh blueberries (for berries)
Instructions:
- Prepare the Shortbread Base: Combine flour, sugar, and salt in a bowl. Cut in cold butter using fingertips until mixture resembles coarse crumbs. Spread onto a lined baking sheet and bake at 350°F (175°C) for 12-15 minutes until lightly golden. Cool completely and roughly crush into varying textures.
- Make the Lemon Curd: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together eggs, sugar, and lemon juice. Whisk constantly until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
- Finish the Curd: Remove curd mixture from heat immediately. Whisk in cold butter, one cube at a time, until smooth. Strain through a sieve for smoothness (optional). Cover the surface with plastic wrap touching the curd and chill for at least 2 hours.
- Whip the Cream: In a cold bowl, whisk the heavy cream, confectioners' sugar, and vanilla until stiff peaks form. Set aside.
- Assemble the Towers: Begin layering in 6 clear vessels: Layer 1: Shortbread Crumble. Layer 2: Thin layer of chilled Lemon Curd. Layer 3: Mix of sliced strawberries and blueberries. Layer 4: Generous dollop of Whipped Cream. Repeat layers until the glass is full, ensuring the final top layer is whipped cream.
- Finish and Chill: Top the final cream layer with a few artfully placed blueberries and a strawberry slice for presentation. Chill for at least 30 minutes before serving.