All articles filed in Stir it well then bake and serve

An amazing strawberry desert

Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar.

So many ways to eat it — so little time — on pancakes, with Pavlova and berries, nestled between layers of strawberry shortcake, in tender pastry tarts, as a layer cake filling . . ..or straight from the jar with a spoon.

Delicioso!