Ingredients: Shortbread Crust,10 tablespoons unsalted butter, cold,2 tablespoons powdered sugar,2 tablespoons granulated sugar,1 1/4 cups all-purpose flour,pinch of salt,Lemon Curd,4 large egg yolks,3/4 cup sugar,2 freshly squeezed medium lemons, again the emphasis on the freshly squeezed,4 tablespoons unsalted butter 2 teaspoons lemon zest
Instructions:
- Cut butter into small chunks and let it cool in the freezer.
- Preheat the oven to 325 F.
- In a food processor, process the powdered sugar, salt, and granulated sugar. Pulse on and off for 15 seconds.
- Add the butter. Pulse until the butter resembles small peas.
- Add the flour and pulse until the mixture comes together and pulls away from the sides.
- Lightly knead in a bowl and press into a 9×9 baking dish. No need to butter because the dough is so buttery.
- Dock and bake for precisely 35 min. You don’t want too much color because we will bake it again later. Lightly tan is perfect.
- Prepare the lemon curd.
- Add the butter, salt, and freshly squeezed lemon juice (accept no substitutes) and place it on the stove. Stir it with a spoonula or spatula, constantly, until it thickens and resembles a hollandaise sauce, thick but still pourable. If the curd begins to boil take it off the heat immediately or else it’ll curdle.
- Press through a strainer.
- Pour it directly onto the crust.
- Bake for an additional 10 minutes at 300 F. The top should not be wobbly.
- Leave to cool on the counter and then into the fridge to cool completely.
- Dust with powdered sugar at service.
- Serve with a smile. And as always, Chow!
