Lemon Curd Shortbread Sandwiches

Lemon Curd Shortbread Sandwiches


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.

The other shortbread sandwiches featured on the cookie plate are Marshmallow Sandwiched Shortbread Cookies and Chocolate Ganache Sandwiched Shortbread.

Shortbread Rounds
Shortbread Rounds Shortbread Rounds