Lemon-Lime Curd with Rosemary Sables

By lorik

Ingredients

• For the Curd:
• 1/4 cup + 2 tablespoons fresh lime juice
• 1/4 cup fresh lemon juice
• 4 large egg yolks
• 1 large egg
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, diced and softened
• For the Rosemary Sables:
• 2 cups all-purposed flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon chopped fresh rosemary

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

Makes about 3 dozen cookies and 1 1/4 cups of curd

To make the curd:

Place the lime and lemon juice, zest, yolks, egg, and sugar in a heat-proof mixing bowl. Whisk until combined. Fill a medium sauce pan with a few inches of water and place the mixing bowl on top to create a double-boiler. Put over medium heat.

Cook the lemon-lime mixture until thickened, stirring with a heat resistant rubber spatula. The mixture should thicken in 8 to 10 minutes. When finished, the mixture should coat the spatula.

Strain lemon-lime mixture into a heat-safe mixing bowl. Add the butter and whisk until smooth. Cover the lemon-lime curd with plastic wrap, pressing the plastic directly to the top of the curd to prevent a skin from forming. Allow to cool; the curd will continue to thicken as it cools.

To make the sable cookies:

Sift together the flour and salt and set aside. Beat the butter with an electric mixer and a paddle attachment until smooth. Add the sugar and mix until creamed but not fluffy. Mix in the egg yolks and vanilla until combined. On low speed, mix in the dry ingredients and rosemary. Once the ingredients start to incorporate, turn mixer up to medium low and mix until just combined. Do not over mix.

Once chilled, pre-heat oven to 350°F. Line a baking sheet with parchment or a Silpat mat. Remove one log of dough and unwrap it from parchment. Trim rough ends with a sharp paring knife, then slice the dough into coins 1/4 to 1/2 inch thick. Place on on baking sheet and bake until edges are browned, 12 to 15 minutes. Repeat with second half of dough.



Calories 142, Fat 8 g (12.3%), Saturated 4.8 g (23.9%), Trans 0.3 g ,
Carbs 16.9 g (5.6%), Fiber
0.2 g (0.8%), Sugars 11.2 g
Protein 1.4 g (2.9%),
Cholesterol 54.6 mg (18.2%)
Sodium 20.8 mg (0.9%)