Recipe For Lemon Curd Shortbread

Stir in sugar lemon juice melted butter and lemon rind.

Recipe for lemon curd shortbread. Make the lemon curd first. Cover the lemon curd with the remaining crumble mix pat down very lightly and place it back into the oven for 15 20 minutes. Cut into desirable slices.

Whisk and cook until the lemon curd glaze thickens about 15 20 minutes. Cook and stir until thick and smooth 5 to 10 minutes. Turn dough out onto a floured surface and form it into a ball with your hands.

Once out of the oven spread a layer of lemon curd straight on top the shortbread keeping it in the tin. Place butter flour powdered sugar and lemon zest in the bowl of a food processor and pulse until it begins to form a ball. Roll the other half of the dough to a 12 round and place it on top of the filling.

Getting started on the actual shortbread place the nicely softened butter the castor sugar and the lemon zest in a large bowl and using an electric beater on a medium speed beat it for around 3 minutes or until it s pale light and creamy. Pour into the top of a double boiler set over simmering water. Cool at room temperature.

Split the shortbread dough into two equal pieces. Preheat the oven to 325 f 163 c. Serve shortbread fingers with lemon curd.

Leave to cool completely before removing from the tin. In a saucepan whisk together the sugar and the egg until smooth. Stir in the melted butter fresh lemon juice and lemon zest and cook on low medium heat whisking often.