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By Anthony Salemme
It’s Summer and these are always a great dessert to bring to a picnic or BBQ. You can substitute lime juice if you want
1 1⁄4 cups/155 grams all-purpose flour
1⁄3 cup granulated sugar
1 teaspoon lemon zest
1⁄4 teaspoon salt
10 tablespoons cold unsalted butter, cut into cubes
2 teaspoons ginger grated fine
1 1⁄2 cups sugar
2 large eggs plus 3 yolks at room temperature
2 teaspoons cornstarch
½ cup butter
Confectioners’ sugar, for garnish
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
To make the crust, pulse together the flour, granulated sugar, lemon zest and salt in a food processor. Add butter and pulse to cut the butter into the flour until a crumbly dough forms.
Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes. Let cool for 15 minutes.
While the crust is baking, prepare the lemon filling: Grate zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, ginger, cornstarch and salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t thicken the mixture.
Do not boil longer then one minute. Remove from heat and whisk in butter and 2 teaspoons of lemon zest.
Carefully pour the lemon curd onto the crust base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and leftover lemon zest.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com