Make eating cookies an interactive experience by serving them alongside a jar of sweet-tart homemade lemon curd. The recipes come from Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan.

Source: Midwest Living
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Ingredients

Lemon Curd:
Shortbread:

Directions

Curd:
  • Zest 2 lemons to yield about 2 teaspoons zest. Juice all 3 lemons to yield about 6 tablespoons juice. In a medium saucepan, combine zest, juice, yolks and granulated sugar, stirring constantly over medium heat for about 8 minutes, or until mixture reaches 160° and coats the back of a spoon. Remove from heat. Add the 10 tablespoons unsalted butter slowly, stirring until smooth. Add salt. Strain through a fine sieve, then transfer to jars or a covered bowl. Cool, then store in refrigerator up to 2 weeks.

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Shortbread:
  • Preheat oven to 325°. In a large bowl, beat the 1 cup salted butter, the powdered sugar and vanilla with an electric mixer until combined. Mix in flour until blended. (Dough will be crumbly but will come together with beating and/or if squeezed together by hand.) Divide in half.

  • Grease two 9-inch round baking pans. Line the bottoms with parchment paper and grease the paper. Press dough into pans until top is smooth. Prick all over with a fork (to prevent bubbling). Bake until golden, about 25 to 30 minutes. Remove shortbread from pan. Remove paper and cut while still warm, 12 wedges per pan.

  • To serve, arrange shortbread and a jar or small bowl of lemon curd on a platter or board, allowing guests to spread curd onto shortbread as desired.

Nutrition Facts

220 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 95 mg cholesterol; 77 mg sodium. 26 mg potassium; 22 g carbohydrates; 0 g fiber; 13 g sugar; 2 g protein; 1 g trans fatty acid; 467 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 1 mg iron;

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