I got a new cookbook for Christmas! In the Kitchen with A Good Appetite. So far I am loving it. The stories are fun to read and the recipes have been great and unique. Sometimes, I just need something different! I have made the brown butter corn bread, coconut hot chocolate, and now the Lemon Curd Squares with Rosemary. I love a hint of rosemary especially with lemon! I couldn't wait to take pictures...so mine are still warm and gooey.
The bottom layer is a wonderful shortbread with rosemary and the top is a baked lemon curd. The recipe reminded me how much I love lemon curd on toast and how easy it is to make. So I included a recipe for curd as well.
Lemon Curd Squares with Rosemary
(recipe found online at serious eats)
Bottom Shortbread Layer
- 3 cups all-purpose flour
- 1 1/2 cups (3 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/3 cup confectioners' sugar, plus additional for sprinkling
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon finely grated lemon zest
Lemon Curd Topping
- 6 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 2/3 cup freshly squeezed lemon juice (3 to 4 lemons)
- 1/4 cup all-purpose flour
- 1 tablespoon finely grated lemon zest
- Pinch kosher salt
Carefully pour lemon curd onto shortbread base and return pan to oven. Bake until topping is set and toothpick inserted into center come out clean, about 20 minutes. Return to wire cooling rack and allow to cool to room temperature before cutting into squares. Cover and refrigerate bars up to 3 days. Sprinkle with confectioners' sugar before serving.
Adapted from IN THE KITCHEN WITH A GOOD APPETITE by Melissa Clark. Copyright © 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
(as found on Food Network)
(as found on Food Network)
Ingredients (a slightly different variation from Rose Levy Beranbaum)nocoupons
- 3 lemons (3 tea zest)
- 1 1/2 cups sugar (1 cup plus 2 TB)
- 1/4 pound unsalted butter, room temperature (6 TB)
- 4 extra-large eggs (7 large yolks)
- 1/2 cup lemon juice (1/2 cup plus 1 TB)
- 1/8 teaspoon salt (pinch)
DirectionsRemove the zest of 3 lemons, being careful to avoid the white pith. Pulse sugar and zest in food processor until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Cook in saucepan over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F. Don't let it boil or it will curdle. Remove from the heat and cool or refrigerate.
Cook all ingredients but zest in sauce pan until thick. Do not boil. Raise off heat as needed to prevent curdling/steaming. Press through stainer into bowl with zest. Cool 30 min. Store airtight in fridge.