Thick Scottish Shortbread Served with Lemon Curd | Taste of Home Community  
Show Subscription Form




Thick Scottish Shortbread Served with Lemon Curd

Last post Feb 20, 2007 1:24 PM by dutchmom4MI . 3 replies.


Forum Jump:
Page 1 of 1 (4 items)
  • Thick Scottish Shortbread Served with Lemon Curd
    Thick Scottish Shortbread Served with Lemon Curd
    From: Fine Cooking Magazine
    (NOT TRIED AND TRUE)

    Superfine sugar helps give these treats their delicate texture. If you can't find it, pulse granulated sugar in a food processor for about 30 seconds.

    Yields 12 squares.

    6 oz. (1-1/2 cups) unbleached all-purpose flour
    3-1/2 oz. (3/4 cup) cornstarch
    1/8 tsp. salt
    1/2 cup plus 2 Tbs. superfine sugar
    8 oz. (16 Tbs.) unsalted butter, softened at room temperature for 1 hour and cut into 16 pieces
    1 tsp. vanilla extract
    Lemon Curd (optional)

    Position a rack in the middle of the oven. Heat the oven to 300°F. Line an 8x8-inch brownie pan with heavy aluminum foil, letting the foil extend over two sides of the pan.

    Sift the flour, cornstarch, and salt into a large bowl.Add 1/2 cup of the superfine sugar and, with an electric mixer on low speed, mix to just blend the ingredients. Add the butter pieces and vanilla and mix until large (1/4- to 1/2-inch) crumbs form, about 2 min. Very gently press the dough evenly into the prepared pan. Don't pack the dough into the pan. Bake until the top of the shortbread just begins to turn golden, about 1 hour and 10 min. Remove from the oven and immediately sprinkle the remaining 2 Tbs. superfine sugar over the top. Cut the shortbread into 12 squares, being sure to cut through to the bottom. Cool completely before lifting the foil and shortbread from the pan.

    If you like, serve the shortbread topped with Lemon Curd.

    False
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Thick Scottish Shortbread Served with Lemon Curd
    Lemon Curd
    From: Fine Cooking Magazine
    Recipe by Elinor Klivans: A Foolproof Way to Make Luscious, Light Lemon Curd


    Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone's day.

    Yields about 2 cups.

    3 oz. (6 Tbs.) unsalted butter, softened at room temperature
    1 cup sugar
    2 large eggs
    2 large egg yolks
    2/3 cup fresh lemon juice
    1 tsp. grated lemon zest


    Don't panic at the curdled appearance at this stage—the mixture will become satiny-smooth soon as it cooks. Be patient and wait for the butter to melt.

    In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

    In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

    Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

    Variation:
    For lime curd, substitute fresh lime juice and zest for lemon.

    False
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Thick Scottish Shortbread Served with Lemon Curd
    I love shortbread. Thanks for the recipe. Deannie
    False
  • RE: Thick Scottish Shortbread Served with Lemon Curd
    False