Lemon Curd Shortbread Sandwiches |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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An easy-to make taste treat with only four ingredients, made special with the preparation. From the St. Pete Times/attrributed to Associated press Ingredients:
prep time includes the cooling time |
for 11 x 7 pan |
1/2 cup of firmly packed brown sugar |
12 tablespoons of butter, room temperature |
1 1/2 cups of all purpose flour |
3/4 cup of lemon curd |
for 9 x 13 pan |
3/4 cup of firmly packed brown sugar |
18 tablespoons of butter |
2 1/4 cups of flour |
1 1/8 cup of lemon curd |
Directions:
1. Preheat the oven to 325 degrees.
2. Coat a 7 x 11 inch baking dish with cooking spray.
3. Line the pan with a generous piece of plastic wrap letting the edges hang over the sides. smooth out wrinkles from the bottom.
4. In a medium bowl, combine the brown sugar and butter.
5. Beat on medium speed until light and fluffy (about one minute)
6. On low speed beat in the flour until the mixture is well combined and holds together when pressed with your finger tips.
7. Gather the dough into a ball.
8. Divide the dough in half and press one half in an even layer over the bottom of the prepared dish.
9. Grab the edges of the plastic wrap and lift the rectangle of dough out of the dish. Set aside.
10. Press the remaining dough over the bottom of the dish in an even layer.
11. Spread the lemon curd on top.
12. Invert the reserved half of the dough directly on the filling.
13. Peel away the plastic wrap.
14. Bake for 45 minutes.
15. Place baking pan on wire rack to cool completely for two hours.
16. Cut into 12 rectangles, can dust with powdered sugar if desired.
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