This recipe came from my cousin, Meghan. She sent it to me saying I would love it, and she was right! These are absolutely delicious. I tend to gravitate toward chocolate desserts but I have a soft spot for lemon-related things too. Jason said he’d prefer more shortbread crust to the lemon, but I like them as they are. Next time I might 1.5x the crust ingredients and see how it goes.
(Recipe credit to thekitchn.com)
1/2 cup (1 stick) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar
1 cup all-purpose gluten free flour (or regular flour)
3/4 cup almond meal
1/2 teaspoon salt
4 large eggs
4 large egg yolks
1 cup granulated sugar
Zest from 5 to 6 lemons
3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened and cut into cubes
1. Place a rack in the middle of the oven and heat the oven to 350°F. Line an 8″x8″ or 8″x11″ baking dish with parchment paper (allowing it to go up the sides, not just the bottom).
2. To prepare the crust, beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.
3. Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough.
4. Press the dough into the baking dish and make as compact as possible. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.
5. To prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth mixture. Set a small strainer over a mixing bowl and place next to the stove. 6. Place the pan with the lemon mixture over medium heat. Stir continuously for about 8 minutes until the mixture thickens and registers about 155°F.
7. Strain the heated mixture into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.
8. When the shortbread crust is ready, remove it from the oven and pour the curd over top. Bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 minutes. Cool completely and refrigerate for at least 4 hours.