In a moment of scrumptious serendipity, I came across Lex Culinaria’s lemon curd recipe. I had just indulged myself at a friend’s kitchen with shortbread bars dipped in tangy curd and couldn’t push these flavors out of my head.
Lex’s recipe is different from the curd recipes I’ve made in the past in that it doesn’t utilize cornstarch as a thickening agent. The power of heat and egg yolks takes this recipe into a thick pudding-like consistency.
Using my Mom’s Shortbread recipe, I added crystallized ginger and ended up with a new sub creation: ginger sugar. I keep my crystallized ginger in the freezer, and wanted to make sure the bits were cut up really small for the shortbread, so I added a couple slices of the ginger to sugar in a food processor and made a surprisingly snow like sugar. It’s fluffy, but packs well like brown sugar, and has the essence of ginger through out.
Mom’s original recipe makes a lot of shortbread, as she calls for a 15″ x 17″ pan. I often cut this recipe down by 1/4th to just make a couple of pieces of shortbread, and spread the dough out onto a baking sheet free form style.
cut down recipe. This amount of shortbread dough makes for a couple of cookies…
In a food processor combine:
- 1/3 cup of sugar
- 1/3 cup of crystallized ginger
Whirl around till thoroughly combined and the sugar looks like lemon sorbet.
In a mixer, beat 1/4 lb (1 stick) of butter till soft and smooth. Add the ginger sugar and 1/4 tsp of vanilla. Beat till well mixed. Add 1 cup of flour and 1/2 tsp of salt. Mix till the dough forms a ball. Turn out onto a baking sheet and flatten out to a smooth even shape.
Sprinkle the flattened dough with granulated sugar and pierce evenly with a fork (so bubbles won’t appear).
Bake at 325F for 20 minutes or until the edges turn golden. Allow to cool slightly, but cut into shapes while still warm.