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Servings

Prep Time

Ingredients

• 6 egg yolks
• 1 cup granulated sugar
• 1/3 cup fresh lemon juice
• 2 tbsp finely grated lemon zest (about2 lemons)
• 1/2 cup unsalted butter, chilled, cut into 1/8-inch (3 mm) pieces
• 2 cups all purpose flour (approx.)
• 1/2 cup icing sugar
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3 tbsp finely grated lime zest (about 4 limes)
• 1 tsp vanilla extract
• 20 toasted almonds

Directions

1. In a medium, metal bowl, whisk the egg yolks with the sugar for 2 minutes or until light and smooth. Add the lemon juice and lemon zest; whisk until well combined.

2. Place the bowl over a saucepan with a small amount of gently simmering water; do not allow the bowl to sit in the water. Cook the egg mixture, stirring constantly, for 8 to 10 minutes or until mixture has thickened and coats the back of a spoon.

3. Slowly whisk in the butter, one piece at a time. Transfer mixture to a glass or ceramic bowl. Cover the surface of the lemon curd directly with plastic wrap to avoid a skin from forming; cool completely. Chill until ready to use.

4. Preheat the 325-deg. F (160-deg. C). In another bowl mix the flour with the sugar and salt until well combined. Add the butter, lime zest and vanilla; stir until just combined. Chill for 1 hour.

5. Roll dough out, on a lightly floured surface, to be 1/4-inch (5 mm) thick. Cut dough with a 1 1/2-inch (4 cm) round cookie cutter. Cut a small hole out of the centre of half of the cookies. Re-roll scraps and cut additional cookies until all the dough is used. Place cookies on parchment-lined baking sheets.

6. Bake cookies, in batches, for 10 to 12 minutes or until cookies are lightly browned around the edges. Cool cookies on baking sheet for 5 minutes; transfer to a wire rack and cool completely. Spread a small amount of the reserved lemon curd over the bottom of the solid cookies. Garnish the centre of each cookie with a toasted almond.