LEMON CURD AND ALMOND SHORTBREAD TART
Steps:
- Lemon Curd: combine yolds, sugar, butter and lemon juice and zest in a double boiler set over simmering water. whisk constantly until the yolks thicken, until it's the texture of loose jam. Strain the curn through a fine sieve. Place plastic wrap on top to prevent a skin from forming. Cool and refrigerate until cold Whip the creamand incorporate one fourth of the shiped cream into the chilled lemon curd, so when you add the remaining whipped cream, it stays airy. Fold in the remaining whiped cream. Cover and refrigerate for at least 1 hour. Preheat the oven to 350 degrees F. Prepare the shortbread, cream the butter with the sugar, vanilla and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Beat for 2 minutes on low speed. Scrape down the sides of the bowl with a rubber spatula. Whip on high speed until light and airy, about 4 more minutes. Add the flour and ground almonds and mix on low speed just until incorporated, about 15 seconds. Gather the doughminto a ball and press into an 11 inch tart pan with removeable bottom. Press dough into bottom and up the side of the pan. Press aluminum foil over the shell. Fill with dried beans and bake for 20 minutes. Remove the beans and foil and bake until golden, about 5 minutes. Let cool. Remove ring from tart and place on platter Fill the cooled tart shell with filling. and let set at least 2 hours or overnight. Garnish if desired.
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