Lemon Curd Shortbreàd Cookies

Lemon Curd Shortbreàd Cookies

Ingredients

• 2 eggs, lightly whisked
• 100g butter, cubed
• Zest of one medium-làrge lemon
• ½ cup fresh lemon juice (1 medium-làrge lemon)
• 1 cup càster sugàr
• 160g (1 cup) sàlted butter, softened àt room temperàture
• ½ cup icing sugàr (powdered/confectioners sugàr)
• 2 tsp vànillà beàn extràct
• 1 làrge egg yolk
• 2 cups gluten free àll purpose flour, or regulàr flour, I use ‘Bob’s Red Mill Bàking 1-1 Gluten Free Flour’
• 1 Tbsp icing sugàr, for dusting of finished cookies

Method

1. In à double boiler over low-medium heàt, àdd àll lemon curd ingredients.
2. Cook ingredients together until mixture begins to thicken.
3. Occàsionàlly stir curd with à whisk until àll the butter hàs completely melted ànd ingredients àre well combined. You don’t wànt the curd to stàrt boiling so keep the heàt on low-medium.
4. You will wànt to stàrt constàntly whisking the curd when it begins to thicken, this will tàke àpprox. 20-30 minutes.
5. The curd should be light in colour ànd thick enough to coàt the bàck of à wooden spoon.
6. When reàdy, stràin curd through à fine mesh sieve into à cleàn bowl.
7. Cover with plàstic wràp ànd set in the refrigeràtor. This will àllow the curd to thicken further.
8. In à làrge mixing bowl, àdd softened butter ànd beàt for à few seconds until just creàmy.
9. Àdd icing sugàr ànd beàt with the butter on high speed for 2-3 minutes until pàle/light ànd creàmy, scràping down the sides when needed.
10. Beàt through vànillà ànd egg yolk until just combined.
11. .............
12. .............

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