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Add a photoA light tasty summery treat that's a winner any time of year.
Ингредиенты
- For the Shortbread
- 1 pound butter softened
- 1 cup granulated sugar
- 1 egg yolk
- 2 tsp vanilla (optional)
- 4 cups all purpose flour
- For the Lemon Curd
- 5 large egg yolks
- 1/2 cup granulated sugar
- Zest of 4 lemons
- 1/2 cup lemon juice strained
- pinch of salt
- 6 Tbs butter cut into small cubes
Инструкции
- In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes. Don't let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.
- Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.
- Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
- Now begin the shortbread.
- Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
- Preheat oven to 325°
- In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
- Add the yolk and vanilla and continue to mix until completely incorporated.
- Slowly add the flour and mix until all combined.
- When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
- Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
- Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
- Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
- Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 16 servings | |
| Calories 448 | |
| Calories from Fat 255 | 57% |
| Total Fat 29.03g | 36% |
| Saturated Fat 17.86g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 207mg | 9% |
| Potassium 58mg | 2% |
| Total Carbs 43.53g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 19.12g | 13% |
| Protein 4.39g | 7% |
