Lemon Curd Shortbread

The delightful combination of homemade lemon curd and buttery shortbread in this Lemon Curd Shortbread Recipe is ideal for teatime indulgence or celebratory occasions!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Chill Time 30

Total Time 1 30

Servings cookies

Calories 106kcal

Author Samantha Pickthall

Ingredients

Lemon Curd

3 large eggs
1/2 cup superfine / caster sugar
1 Tbsp lemon zest, about 1-2 large lemons
1/2 cup lemon juice, about 2 large lemons
100 g 1/2 cup unsalted butter, cubed

Shortbread

180 g unsalted butter softened at room temperature
1/2 cup 75g powdered sugar
1 tsp vanilla extract
1 large egg at room temperature
2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
1 tsp baking powder
1 Tbsp powdered sugar for dusting

US Customary - Metric

Instructions

Lemon Curd

Combine Ingredients in Bowl: In a medium-sized heat-proof mixing bowl, add all lemon curd ingredients.
Prepare Double Boiler: Fill a pot with 1-2 inches of water and bring to a boil over high heat. Reduce to low to maintain a simmer. Place the bowl with the ingredients on top of the pot, ensuring the bowl does not touch the water.
Cook the Mixture: Whisk ingredients together using a metal or silicone whisk. Continue whisking over simmering water for 10-14 minutes until mixture becomes thick. Whisk continuously to avoid the eggs curdling. 
Monitor Consistency: Whisk continuously until the curd thickens enough to coat the back of a wooden spoon. If it remains thin after 10 minutes, increase the heat slightly and keep whisking until it reaches the desired thickness.
Strain and Cool: Pour the lemon curd through a fine mesh sieve into a clean bowl, pressing with a spatula to remove solids. Cover with plastic wrap directly on the curd to prevent skinning and refrigerate to thicken.

Shortbread Cookies

Prepare Shortbread Dough: In a large mixing bowl, beat the softened butter, powdered sugar and vanilla on medium-high for 2 minutes until light and fluffy, scraping down the sides as needed.
Add Wet Ingredients: Beat in the egg for 15 seconds.
Incorporate Dry Ingredients: Sift over the flour and baking powder and beat on low speed just until the dough forms. Use your hands to bring the dough together into a ball.
Chill Dough: Wrap the dough in plastic wrap or keep it in the mixing bowl and chill in the refrigerator for 30 minutes. Pre-heat the oven while it chills.
Preheat Oven and Prepare Baking Tray: Preheat the oven to 356ºF (180ºC). Line a baking sheet with parchment paper and set aside.
Form and Indent Cookies: Pick up 1 tablespoon of dough, roll into a ball, and place on the prepared tray. Use your thumb or the end of a wooden spoon to create an indent in the middle of each dough ball.
Form Dough Balls: Pick up two teaspoons worth of dough, approximately 15g (0.5oz) each, and roll into smooth balls. Place on a lined baking sheet.
Flatten Dough: Slightly flatten each dough ball into a disc using your palm or fingers. Refer to process images in the post for guidance.
Create Indent: Press your index finger joint or thumb into the center of each disc to create an indent. Alternatively, use the handle of a wooden spoon. Repeat this process with the remaining dough.
First Bake: Bake for 5 minutes, then remove the tray from the oven. Re-press the indents if they've puffed up.
Final Bake: Return the tray to the oven and continue baking for another 5-7 minutes until the edges are slightly golden.
Cool Cookies: Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Fill with Curd: Spoon a dollop of chilled lemon curd into the indents of each cooled cookie.
Dust and Serve: Optionally, dust the filled shortbreads with powdered sugar before serving. Enjoy!

Notes

Storage: Store the cookies in an airtight container at room temperature one week.

Freezing Instructions: Place cooled cookies in an airtight container, either in a single layer or layered with parchment paper between each. Freeze for up to three months.

Thawing Instructions: To defrost, leave the cookies in their container in the refrigerator overnight or at room temperature on the kitchen counter.

Nutrition