Best 2 Shortbread With Lemon Curd Recipes

Indulge in the delightful combination of crumbly shortbread and zesty lemon curd with our curated collection of the best shortbread with lemon curd recipes. Discover the perfect balance of sweet and tart flavors in these delectable treats. From classic recipes passed down through generations to modern interpretations with a twist, our selection offers something for every palate. Whether you're a seasoned baker or just starting out, these recipes will guide you through the process of creating this timeless dessert that is sure to impress your friends and family.

Here are our top 2 tried and tested recipes!

LEMON CURD TART

Lemon Curd Tart image

This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 12

Number Of Ingredients 11

Ingredients

3/4 cup butter, softened
1/4 cup sugar
2 cups Gold Medal™ all-purpose flour
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 1/2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
2 egg yolks
2 tablespoons butter, cut into pieces
Fresh assorted berries and sweetened whipped cream, as desired

Steps:

Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Slice, Sodium 110 mg, Sugar 21 g, TransFat 1/2 g

SHORTBREAD WITH LEMON CURD

Shortbread with Lemon Curd image

This lemon shortbread recipe came from a tearoom in which I baked years ago. It is always a huge hit.

Provided by Lalambchop

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 40m

Yield 32

Number Of Ingredients 9

Ingredients

18 ounces all-purpose flour
5 ounces confectioners' sugar
½ teaspoon salt
1 pound butter, softened
4 eggs
2 cups white sugar
½ cup fresh lemon juice
¼ cup butter, melted
2 tablespoons grated lemon rind

Steps:

Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
Serve shortbread fingers with lemon curd.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 29.3 g, Cholesterol 57.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 8.4 g, Sodium 137.4 mg, Sugar 17 g

Tips:

Use top-quality ingredients: The quality of your ingredients will greatly impact the final product. Make sure to use fresh, unsalted butter, high-quality flour, and a good quality lemon curd.
Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients until they are just combined, and then stop.
Chill the dough before baking: Chilling the dough will help it to keep its shape and prevent it from spreading too much in the oven.
Bake the shortbread in a preheated oven: This will help to ensure that the shortbread cooks evenly.
Don't overbake the shortbread: Overbaking the shortbread will make it dry and crumbly. Bake it just until the edges are golden brown.
Let the shortbread cool completely before serving: This will allow the flavors to develop and the shortbread to set.

Conclusion:

Lemon curd shortbread is a simple yet delicious treat that is perfect for any occasion. With its buttery, crumbly crust and tangy, sweet lemon curd filling, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give lemon curd shortbread a try. You won't be disappointed!