Lemon Curd Shortbread Cookies

February 19, 2017

Lemon Curd Shortbread Cookies

Print recipe
Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes

Ingredients

  • 1/8 teaspoon pink salt (* SHORTBREAD *)
  • 1 Large whole eggs (* SHORTBREAD *)
  • 5 Large egg yolks (* CURD *)
  • 1/2 cup Pyure or sweetener of choice (* CURD *)
  • 3/4 cups lemon juice (* CURD *)
  • 2 tablespoons lemon zest (* CURD *)
  • 50g unsalted butter (* CURD *)
  • 1 cup almond flour (* SHORTBREAD *)
  • 1 tablespoon coconut flour (* SHORTBREAD *)
  • 3 tablespoons Pyure or sweetener of choice (* SHORTBREAD *)
  • 3 tablespoons unsalted butter (* SHORTBREAD *)
  • 1 teaspoon vanilla extract (* SHORTBREAD *)

Directions

Step 1
Zest and juice lemons (2-3 for zest/6-7 for juice). Remove seeds.
Step 2
In a large bowl, beat egg yolks and sweetener until pale and fluffy. Slowly add in lemon juice and zest while continuing to whisk. Place bowl on a double boiler (pot with water) under low/medium heat. Continue to stir occasionally for 15 minutes until mixture has thickened. Remove from heat and stir in cut butter. Let cool and refrigerate for a few hours or preferably overnight.
Step 3
Line a baking sheet with parchment paper or coat with non stick spray. Preheat oven to 350 degrees.
Step 4
To make the cookies, add all shortbread ingredients to a large bowl. Mix well. Portion each cookie, roll into small balls, and place on cookie sheet. Using the back of a spoon or cookie scoop, press down the center of each ball (you could dip the spoon in extra sweetener if you like also to avoid sticking).
Step 5
Add 2-3 tsps of prepare lemon curd to the center of each cookie. Bake at 350 for 18-22 minutes until the cookies are set and bottom of cookies are the faintest golden brown color. Remove from oven and let cool completely. Refrigerate to fully set lemon curd.
February 19, 2017 By