Master this recipe and you’ve got two for one — lemon curd (the topping) and shortbread (the base). The lemon curd here is sort of a quick-and-dirty version, so you don’t have to boil it first. Just stir together and bake. I’m a die-hard chocoholic for most of the year, but I actually prefer lemon… Continue reading Lemon Bars
Tag: Scottish
Shortbread
You’ll need a kitchen scale for this one. A proper shortbread adheres to a strict 3-2-1 ratio – 3 parts flour, 2 parts butter, and 1 part sugar. My version is a little less exact, using a bit less flour, which brings out more of the sweet and buttery flavor. The taste is still subtle… Continue reading Shortbread
