Lemon Balm Shortbread With Lemon Curd

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This recipe is everything shortbread should be. It used 4* ingredients, comes together in minutes and tastes like a boutique treat. (We’ve all paid $5 for a cookie.) You really can’t go awry with a butter cookie. Adding fresh herbs to bring them way above the ‘Church-lady-cookie-exchange’ calibre.

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With this recipe, I increased the herbs and added a tsp of lemon zest. Not that the cookie wasn’t already good, but when the title says ‘Lemon Balm,’ I’m expiating Lemon BOMB! FLAVOUR! LEMON! HERSB! anyways, I would recomend following suit.

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I paired my shortbread with lemon curt, but even cream cheese icing and fruit would be a delicious (and less time consuming) substitute. You could also just enjoy the cookie solo – which I HAD to do, as some stuck to the pan whistle unmoulding Shucks.

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Options:

Don’t want a fancy tart? Try a layered /fool-style dessert. By default, my version ended up this way and, it wasn’t the prettiest but flavour wise-oh man.

Feeling ambitious? You can roll out the dough and cut cookie shapes. MAybe put lemon curd or cream cheese in the middle for sandwiches? Maybe drizzle some lemon juice+icing sugar glaze on top? Shortbread has many hats people.

IMPORTANT

Since making this recipe, I realized lemon curd and blueberry jam/blueberries are the best thing since chocolate and peanut butter. I already knew lemon an blueberries were best buds, but when the flavours are in a convenient spoonable condiment state, watch out snack time! When I ran out of cookies, I was mixing the two into my yogurt in the morning; in case you’re looking for uses for your lemon curd and soon to be abundant blueberries.

Lemon Balm Shortbread

From Lucy Waverman’s Flavour Principal 

1. Preheat oven to 300˚.

2. Cream butter, salt and sugar together. Add vanilla. Add remaining ingredients until just combined.

3. If you’re rolling out your dough later, knead to combine and chill for 20-30 minutes.

4. Alternatively, pat into a 9″ tart shell, prick with a fork and chill for 10 minutes. Then bake for 10-20 minutes until lightly golden at the edges.

5. If you are making cookies, roll out chilled dough on a  lightly floured surface to 1/4″ thickness. Using a ruler and the points of a knife, cut dough into 11/2″ squares.

6. Place cookies on a parchment-lined baking sheet; prick cookies once with a  fork and chill again until firm.

7. Bake for 10-20 minutes until lightly golden at the edges. Cool completely.

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Lemon Curd

Adapted From  Epicurous.com

This recipe is so easy I’m really surprised I haven’t made it more. I don’t see anything wrong with having a steady supply of lemon curd, personally. The hardest part is waiting for it to chill.

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But seriously the steps are: throw everything into a pot, boil, add butter, chill.

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Yes, juicing lemons (or other citrus..??) is annoying and messy. But, if that’s all you have to do for a tart, luscious sauce, I say that’s a pretty good trade-off.

For lemon curd:

  • 3 large lemons
  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 1/2 stick unsalted butter, plus 2 tablespoons, cut into 1/2-inch cubes

Make curd:
1. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.

2. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.

3. Remove from heat and whisk in butter until smooth. Chill with plastic wrap on surface until ready to use.

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2 responses to “Lemon Balm Shortbread With Lemon Curd

  1. Pingback: Chilled Avocado Soup With Mango Salsa | the windowsill·

  2. Pingback: Lemon Poppyseed Layer Cake With Strawberry Buttercream + Lemon Curd | the windowsill·

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