Lemon Curd and Shortbread

Homemade lemon curd and buttery shortbread are a match made in heaven…

lemon-curd-and-shortbread Didn’t Christmas seem to come and go really fast this year? I do have to say, as quickly as the weeks flew by, I felt pretty  prepared. I had most of my shopping done in about two weeks, and everything was wrapped the week before. I kept saying to the girls at work, that I was either really prepared and organized this year, or I was forgetting something really big.

Well, it was the latter. I forgot something really big…
There were no Christmas cookies in my house this year.

Truth be told, I really didn’t forget them. I just couldn’t find the time to focus on cookies, and now I’m paying the price. I find myself craving them!

I have a feeling that the next few weekends will be all about baking cookies, and that’s okay. I have nothing else to focus on since the whirlwind of Christmas has passed. And the beauty of it all? I don’t have to bake dozens and dozens…I can bake just a batch or two to satisfy that craving!

Gingerbread cookies were the first that came to mind, and you saw them in yesterday’s post.

Shortbread cookies were a close second. Buttery and flaky, they just melt in your mouth. I had them prepped in no time, and in the few minutes that they take to bake, I decided that a fresh lemon curd would be the perfect accompaniment with the shortbread. That came together before the cookies came out of the oven!

Homemade lemon curd is one of the easiest things to make, and most likely, you have the ingredients in your refrigerator and pantry right now! With just four ingredients, it takes about five minutes from start to finish! While it will keep for up to two weeks in the refrigerator, you’ll be lucky if it makes it through the day.. it’s just that delicious!

In the end, I guess the question is: Would I let another Christmas go without making cookies?
No, I wouldn’t.

Christmas just isn’t Christmas without it’s cookies. For now, I have something to look forward to over the next few weeks, making my favorite season last for just a little bit longer!

I’m so pleased to mention that this recipe has been featured on the feedfeed! A special thank you to Julie and Erin for this wonderful honor!

Life is good. It’s a “Let’s not forget that Jesus is most definitely the reason for this most glorious Season…but I like to think that even He would have enjoyed a cookie or two on His birthday…don’t you?” kind of good.


Lemon Curd and Shortbread
A fresh lemon curd and buttery shortbread are truly a match made in heaven..
Lemon Curd
  • 4 egg yolks
  • ⅓ cup fresh lemon juice, get some pulp in there too
  • 2 tsp lemon zest
  • ⅓ cup granulated sugar
  • 4 tbsp butter
  • 1 stick, plus 2 tbsp butter, room temperature
  • ½ cup powdered sugar
  • 1-1/3 cups all purpose flour
  • Powdered sugar for dusting
Lemon Curd
  1. Combine all ingredients in a small saucepan. Heat and whisk over medium heat until the mixture is thick enough to coat a spoon. Store in a jam jar or covered container in the refrigerator for up to two weeks.
  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with parchment paper
  3. In a large mixing bowl, cream together the butter and powdered sugar. Add the flour, a little bit at a time until fully incorporated. Don’t worry, it will seem really crumbly at first, but if you set the mixer to high (after the ingredients are all combined!) it will come together.
  4. Scrape the dough out of the bowl (it will be a little sticky) onto a well floured surface. Roll into a circle about ¼” thick, and about 8” in diameter. Place the circle onto the parchment covered cookie sheet.
  5. Bake for 8 minutes. Remove from oven, and using a sharp knife cut into 1-1/2” wedges while the cookie is still hot. Cool the wedges on a cooling rack. Dust with powdered sugar, and serve with the fresh lemon curd.


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