Source:Â This Beautiful Farm Life
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
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Whip butter until smooth
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Add in powdered sugar until well combined
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Mix in egg, lemon zest and lemon extract
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Add flour just until combined
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Add 1/4 cup colored jimmies and gently and quickly knead in with hands
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Wrap soft dough in plastic wrap and chill in fridge for 1 hour
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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.
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Roll once with an oiled PastryMade pin, pressing firmly, and rolling slowly.
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Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for 10 min before baking.
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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
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Melt butter over medium-low heat in a heavy bottom saucepan
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Remove from heat and whisk in the lemon juice, zest, salt, and sugar.
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Whisk in all the egg yolks until mixture is smooth
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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.
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Immediately pour the curd through a strainer into a bowl or jar
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Cool at room temperature, whisking occasionally.
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Refrigerate, covered, until ready to serve.Â
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Lemon curd can be kept in the refrigerator for up to a month and in the freezer for up to 4 months.