Lemon curd doesn’t last forever, not only because it’s so good, but because once made it’s best consumed within a few months. It also stays fresher when refrigerated.
It’s great layered on top of cheesecake, or used as a dip with ginger snaps, or even better — lemon curd tarts — my favorite!
Make a shortbread by mixing 2 sticks butter with 1/2 cup sugar and 1 tablespoon grated lemon zest.
Then mix in 2 cups flour to form a dough.
Press out the ball of dough, wrap in plastic wrap and refrigerate until firm enough to roll out.
Roll out and bake flat circles, or for a fancier touch — press dough into tiny tart forms.
Bake at 350 until just before they start to lightly brown. This is an intuitive thing — somewhere between 10 and 13 minutes. Cool for a few minutes. If in tart forms, smack forms lightly on table to loosen while still warm. Turn over and let cool.
When shortbread is cool, spoon on lemon curd. Make sure these delightful cookies/tarts are refrigerated until served. Unless your daughter, like mine, eats them all before they are served . . .