For the lemon curds
350g unsalted butter
8 egg yolks
1 cup unrefined caster sugar
For the shortbread
300g unsalted butter
¾ cups icing sugar
1 cup cornflour
2 cups plain flour
1 cup flaked almonds
Finely grate the zest and then juice 8 lemons. Bring to the boil and reduce by a half. Add 350g diced unsalted butter 1 cup unrefined caster sugar and heat at a simmer until dissolved.
Beat 8 egg yolks till slightly frothy and whisk in the lemon mixture return to stove and bring back to the boil. Simmer and stir for 30 seconds take off the heat and cool. Pour into a warm glass jar and once cold keep in the fridge.
To make the shortbread cream 300g unsalted butter with ¾ cup icing sugar. Sieve 1 cup cornflour with 2 cups plain flour and mix with 1 cup flaked almonds. Mix all gently and briefly. Roll into logs and place in fridge for half an hour. Slice into desired size and bake on greaseproof paper for 20-30 minutes at 160°C till golden.
To prepare the stewed damsons and ginger slice damsons down either side of the stone and sprinkle the fleshy bits with an equal volume of light demerera sugar. Leave to sit for an hour. Place in a heavy pan with some finely chopped fresh ginger a cup of orange juice and a cinnamon quill. Gently bring to the boil and simmer until the fruit is cooked.
Serve with the curds biscuit and double cream.