Over the weekend, I made lemon curd tartlets for our friend Tomomi's birthday. In an effort to make lemon bars look a little more elegant, I baked them in mini cupcake liners. Not knowing that shortbread puffs up while baking, it left little room for the lemon curd. Hence, 'tartlets' that resemble thumbprint cookies. Anyhow, everyone seemed to enjoy them. The shortbread was light and buttery; the lemon curd—tart and sweet, not to mention super lemony.
The Ultimate Lemon Butter Bar recipe hails from Rose Levy Beranbaum's book, Rose's Christmas Cookies via Epicurious. She gives extensive instructions on how to make the shortbread, including how to make it with a food processor. I chose to make it by hand as recommended. If you wish to see the other method as well as how to make bars, you may find those instructions on the Epicurious link. I have edited the recipe to explain how to make my version. See those edits after the jump.
The Ultimate Lemon Butter
Bar
Epicurious | November 1998
by Rose Levy Beranbaum
Rose's Christmas Cookies
Yield: Makes 1 1/2 dozen 2
2/3-inch by 1 1/3-inch bars
Shortbread Base
10 tablespoons unsalted
butter (cold) (5 ounces = 142 grams)
2 tablespoons powdered sugar
(0.5 ounce = 14 grams)
2 tablespoons granulated
sugar (0.75 ounce = 25 grams)
1 1/4 cups bleached
all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams)
Lemon Curd Topping
4 large egg yolks (2 full
fluid ounces = 2.5 ounces = 74 grams)
3/4 cup sugar (5.25 ounces =
150 grams)
3 fluid ounces (use a liquid
measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25
ounces = 94 grams)
4 tablespoons unsalted
butter (softened) (2 ounces = 57 grams)
Pinch of salt
2 teaspoons lemon zest
(finely grated) (4 grams)
2 tablespoons powdered sugar
for dusting (0.5 ounce = 14 grams)
SHORTBREAD BASE
Electric Mixer Method or
by Hand
In Scotland, it is said that
the best shortbread is mixed with the fingers and that each woman's fingers
lend something distinctive and special to the finished cookie. I find that the
texture is more delicate when the dough is mixed with the fingers rather than
in a machine. For either method, use superfine sugar for the best texture and
be sure to soften the butter.
1) In a medium bowl, whisk
together the sugars.
2) In a large bowl, cream the
butter with the sugars until light and fluffy.
3) With your fingers or with
the electric mixer, mix in the flour until incorporated.
4) If using the mixer, add
the flour in 2 parts.
5) Place 1 oven rack in the
middle of the oven.
6) Preheat oven to 325°F.
7) Line muffin tins or tart
tins with mini cupcake liners.
8) Pat the dough into the
prepared pan. Take a small piece of the dough, about 1 tablespoon, and
roll it into a ball.
9) Place the ball of
dough and press into the center, allowing it to up the sides of the muffin tin
or tart tin. This will create an indentation where you will fill the lemon
curd. Repeat until you use up all of the dough.
10) Use a fork to prick the
dough all over on the bottom.
11) Bake for about 20 to 30 to 40 minutes or until the edges are
lightly browned and the top is pale golden (do not brown).
12) Prick the dough again
with a fork if it rises in the oven.
13) While the shortbread is
baking, prepare the Lemon Curd Topping.
LEMON CURD TOPPING
14) Have a strainer,
suspended over a bowl, ready near the range.
15) In a heavy noncorrodible
saucepan, beat the egg yolks and sugar with a wooden spoon until well blended.
16) Stir in the lemon juice,
butter, and salt.
17) Cook over medium-low
heat, stirring constantly, for about 6 minutes, until thickened and resembling
hollandaise sauce, which thickly coats a wooden spoon but is still liquid
enough to pour. (A candy thermometer will read 196°F.)
18) The mixture will change
from translucent to opaque and begin to take on a yellow color on the back of a
wooden spoon. It must not be allowed to boil or it will curdle. (It will steam
above 140°F. Whenever steaming occurs, remove the pan briefly from the heat,
stirring constantly to prevent boiling.)
19) When the curd has
thickened, pour it at once into the strainer.
20) Press it with the back
of a spoon until only the coarse residue remains.
21) Discard the residue.
22) Stir in the lemon zest.
23) When the shortbread is
baked, remove it from the oven, lower the temperature to 300°F., pour the lemon
curd on top of the shortbread into each tart shell, and return it to the
oven for 10 minutes.
24) Cool the lemon
curd–topped shortbread completely in the pan on a wire rack.
25) Refrigerate the pan
for 30 minutes to set the lemon curd completely before cutting into bars.
Store: In an airtight
container at room temperature, or in the refrigerator or freezer.
Keeps: 3 days at room
temperature, 3 weeks refrigerated (individually wrapped in plastic wrap to
prevent drying), or 3 months frozen.
Smart Cookie
• Cooking the topping before
pouring it into the shortbread ensures crispness as opposed to the usual
pastiness of the pastry.
• Returning the curd to the
oven, where it will be exposed to heat without stirring, causes the yolk to
rebond, making it firm enough to cut after cooling.
• If each lemon is heated
about 10 seconds in a microwave oven on high power and rolled around while
pressing on it lightly, it will release a significantly greater quantity of
juice.
• An aluminum pan should not
be used to prepare the lemon curd because it will react with the egg yolks,
turning them chartreuse.
• Sugar raises the
coagulation point of the egg yolk. It also protects it from premature
coagulation during the addition of the lemon juice. If the juice were added
directly to the unprotected yolk, the yolk would partially coagulate and, when
strained, a large percentage of it would be left behind in the strainer. Be
sure to mix the sugar well with the egg yolks before adding the juice.
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