Lemon Curd Shortbread Sandwiches
From Sara Moulton
3/4 cup fresh lemon juice
1 tablespoon finely grated fresh lemon zest
3/4 cup granulated sugar
1 stick (1/2 cup) unsalted butter, cut into bits
2 tablespoons cornstarch
1/2 teaspoon salt
4 large egg yollks
Walkers Shortbread Rounds
Crushed Nuts (Optional)
Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Chill until you are ready to use.
To Assemble: Layer one Shortbread Round with the Lemon Curd and put the other Shortbread Round on top. It's optional but you can roll the cookies in crushed nuts to coat the sides. We used pistachios but you can use any nuts you wish.