Lemon Tart Shortbread

Shortbread

Lemon lovers rejoice. Don’t forget to garnish the center of each shortbread cookie with a toasted almond.

  • Total Preparation Time: 132 minutes

Makes 20 cookies

Rating: 0 Stars

Ingredients

Lemon Curd
6 6 Egg Yolk
1 cup250 mLGranulated Sugar
1/3 cup85 mLFresh Lemon Juice
2 tbsp30 mLLemon Zest, finely grated (about 2 lemons)
1/2 cups125 mLGAY LEA - Unsalted Butter, chilled (cut into 1/8" or 3 mm pieces)
Shortbread
2 cups500 mLAll Purpose Flour
1/2 cup125 mLIcing Sugar
1/2 tsp2 mLSalt
1 cup250 mLGAY LEA - Unsalted Butter, softened*
3 tbsp45 mLLime Zest, finely grated (about 4 limes)
1 tsp5 mLVanilla Extract
20 20 Almonds, toasted
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Instructions :

  1. Preheat the oven to 325 degrees F
  2. In a medium, metal bowl, whisk the egg yolks with the sugar for 2 minutes or until light and smooth. Add the lemon juice and lemon zest; whisk until well combined.
  3. Place the bowl over a saucepan with a small amount of gently simmering water; do not allow the bowl to sit in the water. Cook the egg mixture, stirring constantly, for 8 to 10 minutes or until the mixture has thickened and coats the back of a spoon.
  4. Slowly whisk in the butter, one piece at a time. Transfer mixture to a glass or ceramic bowl. Cover the surface of the lemon curd directly with plastic wrap to avoid a skin from forming; cool completely. Chill until ready to use.
  5. Preheat the oven to 325 F. In another bowl, mix the flour with the sugar and salt until well combined. Add the butter, lime zest and vanilla; stir until just combined. Chill for 1 hour.
  6. Roll dough out, on a lightly floured surface, to be 1/4 inch (5 mm) thick. Cut dough with a 1-1/2 inch (4 cm) round cookie cutter. Cut a small hole out of the centre of half of the cookies. Re-roll scraps and cut additional cookies until all the dough is used. Place cookies on parchment-lined baking sheets.
  7. Bake cookies, in batches, for 10 to 12 minutes or until cookies are lightly browned around the edges. Cool cookies on baking sheet for 5 minutes; transfer to a wire rack and cool completely.
  8. Spread a small amount of the reserved lemon curd over the bottom of the solid cookies. Garnish the centre of each cookie with a toasted almond.
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Ingredients

Lemon Curd
6 6 Egg Yolk
1 cup250 mLGranulated Sugar
1/3 cup85 mLFresh Lemon Juice
2 tbsp30 mLLemon Zest, finely grated (about 2 lemons)
1/2 cups125 mLGAY LEA - Unsalted Butter, chilled (cut into 1/8" or 3 mm pieces)
Shortbread
2 cups500 mLAll Purpose Flour
1/2 cup125 mLIcing Sugar
1/2 tsp2 mLSalt
1 cup250 mLGAY LEA - Unsalted Butter, softened*
3 tbsp45 mLLime Zest, finely grated (about 4 limes)
1 tsp5 mLVanilla Extract
20 20 Almonds, toasted
Add to Shopping List

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