Lemon Curd Shortbread Crumble


Lemon Curd Shortbread Crumble

Course 5. Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Dessert Perogies
  • ¾ cup Fresh lemon juice
  • 1 tbsp. Lemon zest
  • ¾ cup Sugar
  • 3 Large eggs
  • 5 tbsp. Un-salted butter
  • 3 Shortbread cookies crumbled

Possible Toppings: ice cream, crème fraiche, sour cream with sugar


    • Fill a saucepan ¾ ways up with water over medium heat. Place a large enough metal bowl to fit on top of the saucepan. Add lemon juice and zest in the bowl and heat until hot.
    • Place the eggs in a large separate bowl and whisk in the sugar.
    • Slowly pour and whisk the hot lemon juice in the eggs.
    • Pour the egg mixture through a strainer back in the bowl. Then cook over medium-low heat until thick enough to hold the marks from the whisk.
    • Remove from heat and whisk in butter a little at a time until melted. Let cool to set while you cook perogies.
    • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divide perogies in dessert bowls.
    • Top with lemon curb and crumbled shortbread.