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Friday, November 13

Cherry-lemon shortbread with lemon curd

Butter, unsalted, room temperature
½ cup
Sugar, granulated
1 cup
Eggs, separated
2 large +
2 yolks
Lemon juice, fresh
½ cup +
2 tablespoons
Salt, kosher
1/8 teaspoon
Flour, all-purpose
2 cups
Lemon zest
1 tablespoon
Salt, kosher
1 teaspoon
Butter, unsalted, room temperature
1 cup
Sugar, confectioners’
¾ cup
Vanilla extract
2 teaspoons
Cherries, dried, coarsely chopped
¾ cup
  1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. 
  2. With the mixer running, add the eggs, one at a time. 
  3. Beat in the juice and salt; the mixture will curdle. 
  4. Transfer the mixture to a saucepan, and cook over moderately low heat, stirring constantly, until it is thickened and read 180F on an instant-read thermometer, about 10 minutes. 
  5. Strain the curd through a fine sieve into a medium bowl. 
  6. Press a sheet of plastic wrap directly onto the surface of the curd, and refrigerate until firm, at least 3 hours. 
  1. Line two baking sheets with parchment paper. 
  2. In a medium bowl, whisk the flour with the zest and salt. 
  3. In another medium bowl, using a handheld mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. 
  4. Beat in the vanilla, then beat in the dry ingredients until combined. 
  5. Stir in the cherries. 
  6. On a lightly floured surface, roll out the dough ¼-inch thick, then cut into 2-inch squares. 
  7. Transfer to the baking sheets, and refrigerate for 1 hour. 
  8. Preheat 350F. 
  9. Bake the shortbread for about 20 minutes, rotating the pans halfway through, until golden. 
  10. Transfer to a rack and cool completely. 
  11. Serve with the curd.
Recipe adapted from Food&Wine Magazine, November 2015

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