Breton shortbread, lemon cream and Bordier butter with yuzu

To make the lemon yuzu cream: Bring the lime juice and gelatine to the boil in a saucepan. Whisk the eggs with the sugar in a mixing bowl, then pour in the boiled lemon juice. Whisk briskly for 3-4 minutes. Pour the cream back into the bowl. When lukewarm, fold in the finely diced Bordier Yuzu Butter. Store the cream in the fridge for 4 hours.

To make the Breton shortbread : Mix the finely diced Beurre Bordier Demi-Sel, sugar, flour and bicarbonate with a mixer. Once the mixture is smooth, add the egg yolks. Roll out the dough between 2 sheets of baking paper (1cm thick) and chill for 1 hour. After the hour, preheat the oven to 180°C. Cut the dough into 4 squares, each 10 cm square, and work them diagonally in half. Bake at 180°C for 20 minutes.

When ready to serve, once the shortbread triangles have cooled, whip the cream in a mixer for 3-4 minutes, then pipe it into a pastry bag using a small plain tip.
Arrange the shortbread triangles, topping them with dots of cream and finishing with meringue pieces.