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Photo for - Lemon Tart Shortbread

Lemon Tart Shortbread

Lemon lovers rejoice. Don’t forget to garnish the center of each shortbread cookie with a toasted almond.

  • Yields: Makes 20 cookies
  • Preparation: 132 minutes

Ingredients

Lemon Curd

  • 6 egg yolks
  • 1 cup (250mL) granulated sugar
  • 1/3 cup (75mL) fresh lemon juice
  • 2 tbsp (30mL) lemon zest, finely grated (about 2 lemons)
  • 1/2 cups (125mL) GAY LEA - Unsalted Butter, chilled (cut into 1/8" or 3 mm pieces)

Shortbread

  • 2 cups (500mL) all purpose flour
  • 1/2 cup (125mL) icing sugar
  • 1/2 tsp (2mL) salt
  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened*
  • 3 tbsp (45mL) lime zest, finely grated (about 4 limes)
  • 1 tsp (5mL) vanilla extract
  • 20 almonds, toasted

Instructions

Lemon Curd
  1. Preheat the oven to 325°F.
  2. 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.
  3. 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 the mixture has thickened and coats the back of a spoon.
  4. 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.
Shortbread
  1. Preheat the oven to 325°F. 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.
  2. 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.
  3. 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.
  4. 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.
Photo of - Lemon Tart Shortbread

Ingredients

Lemon Curd

  • 6 egg yolks
  • 1 cup (250mL) granulated sugar
  • 1/3 cup (75mL) fresh lemon juice
  • 2 tbsp (30mL) lemon zest, finely grated (about 2 lemons)
  • 1/2 cups (125mL) GAY LEA - Unsalted Butter, chilled (cut into 1/8" or 3 mm pieces)

Shortbread

  • 2 cups (500mL) all purpose flour
  • 1/2 cup (125mL) icing sugar
  • 1/2 tsp (2mL) salt
  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened*
  • 3 tbsp (45mL) lime zest, finely grated (about 4 limes)
  • 1 tsp (5mL) vanilla extract
  • 20 almonds, toasted