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When Life Gives You Lemons... Make Lemon Curd Shortbread

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Among the two most famed food items in English history are shortbread and lemon curd. So famous are these food items that you can find them imported from England at better food stores worldwide. With the huge success of the television show Downton Abbey (a record 27 Emmy's awards, most for any British television series in history), the food of England is becoming very popular and the demand for authentic shortbread and lemon curd is keeping retailers ordering at a frantic pace.

With this delicious dish from the Edwardian era in England, we combine these two English classics. You have a buttery rich shortbread layered with a rich and creamy lemon curd. Can life really get any better and sweeter?

Ingredients needed to make Lemon Curd Shortbread:

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • 2 cups flour
  • 4 eggs, beaten
  • 2 cups sugar
  • 1 lemon, finely grated zest only
  • 6 Tbs. lemon juice
  • Powdered sugar for dusting

Steps:

  1. Pre-heat your oven to 350 degrees. Line the bottom of a 9-inch square cake pan with parchment paper.
  2. In a mixer with the paddle attachment, beat the butter, powdered sugar and vanilla until creamy.
  3. Add the flour and beat until a soft dough forms.
  4. Place the dough into the prepared pan and pat down using your finger tips.
  5. Place into the oven and bake 20 minutes.
  6. In a medium bowl, stir the eggs, sugar, lemon zest and lemon juice until well blended. Do not beat this mixture or you will lose the curd consistency.
  7. Remove the shortbread from the oven and pour the lemon curd atop.
  8. Place back into the oven and bake 30 minutes or until the lemon curd sets.
  9. Remove from the oven, dust with powdered sugar, cut into squares and serve.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.

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