As I’ve alluded to before, shortbread is one of my favourite treats. I also like experimenting with recipes so for Easter I decided to add a bit of zestiness to the recipe from the post Where it all begins…. and a Shortbread recipe. It’s simple, before rubbing in the butter add the zest of one lemon to the dry ingredients. Then just follow the recipe as it is. Its’ always good to have some novelty cookie cutters and as you will see here I went on a bit of a bunny fest.
This shortbread with some homemade lemon curd is delicious! It’s sweet yet tart, try it for yourself as I’ve included the recipe below. :O) I’ve tried a number of lemon curd recipes but this one I find to be the best and is one I got while at the Dublin Cookery School. Thanks Lynda.
- 3 large eggs
- 125ml/4oz lemon juice
- Grated peel of 1 lemon
- 110g/4oz caster sugar
- 85g/3oz butter
When I made this for the first time I was a bit freaked out at the concept of adding a hot liquid to essentially raw eggs. I was convinced that I would end up with sweet, lemony scrambled eggs! And as much as I like to experiment with recipes I don’t think even Heston could have sold that one as something palatable.
Anyway, the trick is to stay calm and keep whisking!
So, firstly whisk the eggs in a bowl and set aside till you are ready for them.
In a saucepan, combine the lemon juice, grated lemon peel, sugar and butter.
Heat to a gentle simmer over a medium heat.
Now this is where you need to stay calm and keep whisking. So have your whisk on at a gentle speed in the previously whisked eggs and with your other hand pour the hot liquid gradually over the eggs, whisking continuously until all the liquid has been combined.
Return the mixture to the saucepan and whisk over a medium hear until thick and just at simmering point.
Remove from the heat and strain through a sift into a clean container and allow to cool. Do not leave the mixture in the hot pot while you go off looking for a sift and a clean bowl, have them ready so you can transfer the lemon curd as the mixture will continue to cook and you will end up with the aforementioned sweet, lemony scrambled egg ;O)
Once cool, refrigerate, the great thing about lemon curd is that it can be made in advance and will last for up to one week in the fridge.
Have a lovely Easter! Rx