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    Lemon Shortbread Cookies with Lemon Curd

    Lemon Shortbread Cookies with Lemon Curd

    Perfect treat for family dinner and sharing as gifts!

    Ingredients

    • 200 g. (14 T. ) grass fed butter softened
    • 130 g. (1 cup) powdered sugar or coconut sugar, powdered in blender
    • 1 medium egg
    • zest of 1 lemon
    • 1/2 tsp pure lemon extract
    • 400 g. (3 1/2 cups) all purpose flour or Einkorn all-purpose or whole grain flour
    • 1/4 cup pastel blend jimmies

    Instructions

    • Whip  butter until smooth
    • Add in powdered sugar until well combined
    • Mix in egg, lemon zest and lemon extract
    • Add flour just until combined
    • Add 1/4 cup colored jimmies and gently and quickly knead in with hands
    • Wrap soft dough in plastic wrap and chill in fridge for 1 hour
    • Quickly roll out half the dough at a time on a floured surface with a smooth rolling pin to slight 1/4″ thickness. Roll in long narrow shape to fit the width of your PastryMade pin.
    • Roll once with an oiled PastryMade pin, pressing firmly, and rolling slowly.
    • Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for 10 min before baking.
    • Bake at 375 degrees for 5 to 7 minutes

    Lemon Curd

    Ingredients

    • 1 stick grass fed butter
    • 3/4 cup granulated sugar
    • 1/2 cup fresh lemon juice
    • 3 Tblsp lemon zest
    • 1/4 tsp sea salt
    • 6 large egg yolks

    Instructions

    • Melt butter over medium-low heat in a heavy bottom saucepan
    • Remove from heat and whisk in the lemon juice, zest, salt, and sugar.
    • Whisk in all the egg yolks until mixture is smooth
    • Return to burner and cook, whisking constantly, until it is thickened, coats the back of a spoon and you can see a line when you draw your finger through it.
    • Immediately pour the curd through a strainer into a bowl or jar
    • Cool at room temperature, whisking occasionally.
    • Refrigerate, covered, until ready to serve. 
    • Lemon curd can be kept in the refrigerator for up to a month and in the freezer for up to 4 months.

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