November 23rd, 2013
Recipe by Alejandra Gonzales
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.
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.
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.
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.
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.
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.