The only thing better than a perfectly buttery shortbread cookie is a wedge of Shortbread filled with Lemon Curd.
I love shortbread and I have a great go-to recipe that I’ve used for years and years. The recipe is super-simple; just unsalted butter, sugar, a pinch of salt and flour. I don’t even add vanilla to my basic shortbread because I think good shortbread should taste like butter.
As I’ve mentioned before, I was the baker for a British Tea Shop (here in the US) for a number of years. At the tea shop I was introduced to shortbread filled with lemon curd and shortbread filled with jam. Two rounds of dough are filled with curd or jam, baked, and then cut into wedges. I don’t know if this is a typical British tea-time treat or just something the shop owner’s mom created (maybe one of the British bloggers can tell me). But it was love at first bite for me.
For a while I made the shortbread for the tea shop using the owner’s recipe, which had eggs and other ingredients that masked the buttery taste. I eventually switched the dough to my own favorite recipe, but continued with her method of filling the shortbread rounds with lemon curd or jam.
Take this shortbread recipe and use you imagination for the filling. Most often I make Shortbread filled with lemon curd or jam, but I’ve tried using a thick cajeta (not successful-it leaked) and frangipane (very successful!). I used the same shortbread base for my Peppermint Bark Shortbread and Creme Brulee Shortbread for holiday gift boxes. It’s a very versatile recipe that’s definitely worth keeping in your collection.