(Lemon Tart Shortbread)

These cookies are the perfect sweet treat to brighten any day.

Ingredients:

Lemon Curd:
6	egg yolks	6
1 cup	granulated sugar	250 mL
1/3 cup	fresh lemon juice	75 mL
2 tbsp	finely grated lemon zest (about2 lemons)	30 mL
1/2 cup	unsalted Gay Lea Butter, chilled	125 mL
	cut into 1/8-inch (3 mm) pieces
Shortbread:
1/2 cup	icing sugar	125 mL
1/2 tsp	salt	2 mL
1 cup	unsalted Gay Lea Butter, softened	250 mL
3 tbsp	finely grated lime zest (about 4 limes)	45 mL
1 tsp	vanilla extract	5 mL
20	toasted almonds	20

Instructions:

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°F (160°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.