Breton Shortbread Cookies With Lemon Curd And Apricots
- lemon curd
- 2 lemons sieved juice
- 1 lemon zest
- 1/2 cup sugar
- 4 egg yolks
- 4 1/4 tablespoons butter diced
- shortbread
- 6 1/3 tablespoons butter soft
- 5/8 cup brown sugar
- 1 cup flour
- 1 egg yolk
- 1/3 teaspoon salt
- Lemon Curd Preparation:
- Beat egg yolks (with no trace of egg whites), and pour into a saucepan.
- Add lemon juice and sugar.
- Over medium heat, stir for about ten minutes with a spatula until the mixture thickens slightly. It will continue to thicken as it cools.
- Remove pan from heat and stir in the lemon zest and butter. Mix until the butter is completely melted.
- Optionally, add some orange or tangerine zest for aroma.
- Pour into a small glass container, cover when completely cooled. This lemon curd can be stored in the refrigerator for up to 15 days.
- Spread on toasted bread for breakfast or snack.
- Shortbread Cookie Preparation:
- Stir soft butter to creamy texture.
- Add sugar and salt and mix with a spatula.
- Once creamy, add the egg, and stir until well blended.
- Then gradually pour in flour and stir until the dough takes shape.
- Form a ball of dough, and refrigerate for 30 minutes.
- Preheat oven to 180 degrees Celsius.
- Line baking pan with parchment paper.
- On a floured surface, roll out the dough to 5-6 millimeters thick. Cut out small shortbreads with a fluted pastry cutter.
- Place the shortbread cookies on baking pan, bake for about 14 minutes or a little less if softer cookies are preferred. They'll tend to harden after cooling.
- Cool on an elevated cookie rack.
- To serve, spread lemon curd on cookies and top off with slices of sweet, ripe, apricot.
- Notes:
- Halfway through the baking process, double the baking sheet so the shortbread cookies don't blacken underneath.
- The cookies should be lightly browned, but will harden while cooling, so do not overcook.
- Store in a metal loosely covered box, not in a plastic container.
lemon curd, lemon zest, sugar, egg yolks, butter, shortbread, butter, brown sugar, flour, egg yolk, salt
Taken from www.yummly.com/recipe/Breton-Shortbread-Cookies-with-Lemon-Curd-and-Apricots-767658 (may not work)