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Ingredients
- For the shortbread base:
- 2 sticks (1 C.) softened unsalted butter
- 1/2 C. sugar, preferably superfine
- 1 tsp. vanilla
- 2 1/2 C. all-purpose flour, sifted
- For the lemon curd:
- 8 egg yolks
- 1 1/4- 1 1/2 C. sugar
- 6 oz. fresh lemon juice
- 1 stick (1/2 C.) unsalted butter, cut into pieces
- 1 1/2 T. grated lemon peel
- Sifted confectioners' sugar for garnish
Details
Servings 24
Preparation
Step 1
To make the base:
1. Preheat the oven to 325° F. Butter well a 13 x 9 x 2-inch baking pan.
2. In a bowl with an electric mixer, cream the butter, add the sugar a little at a time, and beat until light and fluffy. Beat in the vanilla. Stir in the flour a little at a time until dough is formed. Transfer dough to the pan and pat into an even layer, making sure the edges are same thickness as the center. Prick the dough with a fork and chill 30 minutes.
3. Bake the shortbread base for 40 to 45 minutes, or until pale golden. Transfer the pan to a rack and lower the oven temperature to 300° F.
To make the curd:
4. In a heavy saucepan, whisk together the yolks, sugar, lemon juice and butter. Cook the mixture over moderately low heat, stirring with a wooden spoon, until it is thickened, about 5 minutes. Strain the curd into a bowl and stir in the grated peel. Let cool five minutes.
5. Pour the curd over the base, smoothing it into an even layer, and bake for 10 minutes. Cool to room temperature and chill, covered with plastic or foil (do not let plastic or foil touch the curd), for 2 hours or overnight.
6. Before serving, dust generously with the confectioners' sugar and cut into squares.
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