Filed Under: Bake Sale, Cookies, Dessert, Holiday, holiday 2013, holiday baking

Lemon Tart Shortbread

This Lemon Tart shortbread is a blend of sweet and sour and will be appreciated by fans of all things lemon and lime. The addition of toasted almonds adds to this cookie's flavour.

November 23rd, 2013

Recipe by Alejandra Gonzales

Makes 20 Cookies
Prep Time
45 min.
  • 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
  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.

Lemon Tart Shortbread

Leave a Reply

Your email address will not be published.