Lemon Curd Shortbread Cookies

Ingredients

Lemon Curd

5 eggs, well beaten
1 cup (250 mL) sugar
1/2 cup (125 mL) unsalted butter
2 tbsp (30 mL) lemon rind, grated
1/4 cup (50 mL) fresh lemon juice

Strawberry Sauce

1 - 425 g package frozen strawberries in syrup

To Assemble Cookies

1/2 cup (125 mL) whipping cream 8 thin shortbread cookies
1 cup (250 mL) fresh strawberries, sliced

Directions

To Make Lemon Curd

Mix together all ingredients for lemon curd in heavy pot. Stir gently over low heat until mixture is thick and coats back of spoon, about 12 to 15 minutes. Do not let mixture boil or it will curdle. Remove from heat and dip base of pot into cold water for a few minutes to stop cooking. Let curd cool completely. Refrigerate until needed.

To Make Strawberry Sauce

Puree frozen strawberries in food processor or blender; sieve sauce.

To Assemble Cookies

Whip cream until it holds stiff peaks. Place a cookie on each of 4 serving plates. Top each cookie with thick layer of lemon curd and thin layer of whipped cream. Place second cookie on top. Add more lemon curd and whipped cream. Top with strawberries. Drizzle sauce around cookies.

Note:

If shortbread cookies are thick, brush with syrup made of equal parts fresh lemon juice and icing sugar, and let sit to soften.

Substitute raspberries for strawberries if you like.

Lemon curd keeps for up to 2 weeks, refrigerated.

Buy meringue shells and add lemon curd and fruit to them for an instant dessert… or use the curd to fill a layer cake.

Makes: 4 servings

Preparation: 45 minutes

Cooking: 15 minutes

Refrigeration: 1+ hours