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Featured Recipe: Lemon Shortbread Cookies with Lemon Curd

Perfect treat for family dinner and sharing as gifts!

Ingredients

  • 200 g. (14 T. ) grass fed butter softened
  • 130 g. (1 cup) powdered sugar or coconut sugar, powdered in blender
  • 1 medium egg
  • zest of 1 lemon
  • 1/2 tsp pure lemon extract
  • 400 g. (3 1/2 cups) all purpose flour or Einkorn all-purpose or whole grain flour
  • 1/4 cup pastel blend jimmies

Instructions

  • Whip  butter until smooth
  • Add in powdered sugar until well combined
  • Mix in egg, lemon zest and lemon extract
  • Add flour just until combined
  • Add 1/4 cup colored jimmies and gently and quickly knead in with hands
  • Wrap soft dough in plastic wrap and chill in fridge for 1 hour
  • Quickly roll out half the dough at a time on a floured surface with a smooth rolling pin to slight 1/4″ thickness. Roll in long narrow shape to fit the width of your PastryMade pin.
  • Roll once with an oiled PastryMade pin, pressing firmly, and rolling slowly.
  • Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for 10 min before baking.
  • Bake at 375 degrees for 5 to 7 minutes

Lemon Curd

Ingredients

  • 1 stick grass fed butter
  • 3/4 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 3 Tblsp lemon zest
  • 1/4 tsp sea salt
  • 6 large egg yolks

Instructions

  • Melt butter over medium-low heat in a heavy bottom saucepan
  • Remove from heat and whisk in the lemon juice, zest, salt, and sugar.
  • Whisk in all the egg yolks until mixture is smooth
  • Return to burner and cook, whisking constantly, until it is thickened, coats the back of a spoon and you can see a line when you draw your finger through it.
  • Immediately pour the curd through a strainer into a bowl or jar
  • Cool at room temperature, whisking occasionally.
  • Refrigerate, covered, until ready to serve. 
  • Lemon curd can be kept in the refrigerator for up to a month and in the freezer for up to 4 months.

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