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Shortbread Lemon Cups

Number of servings: 40

List of ingredients:
Shortbread Cups:
75g unsalted butter  
110g superfine sugar  
2 tablespoons heavy cream  
1 tablespoon vanilla extract  
250g all purpose flour  
Lemon Curd:
25g cornstarch  
250g sugar  
250ml lemon juice  
finely grated zest of 4 lemons  
4 egg yolks  
30g unsalted butter  

Cooking procedure
. Beat the butter with sugar until light and fluffy. 2. Mix in the cream, vanilla, then the flour until well blended. 3. Chill the dough for 30 min 4. Preheat the oven to 325 F / 160 C 5. Generously oil several 1 ¾ inch flutted tins and press a very thin layer of dough to cover the inside of each mold, making a deep well in the center. 6. Bake for about 15 min or until the center is set. 7. The shortbread will puff a little while baking. 8. Cool slightly and remove from the tins by wedging a toothpick under one side. 9. Make the lemon curd. 10. In a heavy sauce pan over medium heat, whisk the corn starch, sugar, lemon juice and zest until thick. 11. In a separate bowl, whisk the egg yolks. 12. In a steady stream, pour the hot lemon juice over the yolk mixture while whisking vigorously. 13. Return to heat and cook until thick while continuing to whisk. 14. Run mixture through a sieve. 15. Add butter, stirring until well blended and refrigerate until cold. 16. To assemble, spoon a dollop of lemon curd and decorate as desired or sprinkle powder sugar.

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