Sometimes you just need a moment to treat yourself. Whether that be a nice, breezy walk outside, a superb homemade latté (I'm talking with real steamed milk here), or a special snack. These buttery cookies with citrus curd are just that treat.
Forcing yourself to take a beat out of a busy day in order to sit down and swirl the luscious curd onto each buttery cookies allows you to savor the moment — as well as each delectable crumb. Might as well pull out that favorite vintage tea cup too and create your own, private tea time. You deserve it.
This Lemon Lime Curd is the perfect blend of citrus and a bit of butter. Super creamy yet refreshing, and so simple to make at home. Spread it on a buttery croissant, use it as tart filling, or pair it with these Rosemary Sables as we have. Sables are rich, buttery French shortbread cookies. The rosemary gives a fresh, unexpected twist. Together with the citrus curd, each bite is the perfect blend of sweet and savory.
This combination of flavors is also perfect for spring and summer. I can just imagine enjoying them on a sunny, quaint patio or over tea with great friends and conversation. You can even serve this cookie curd combo at your next brunch, shower, or special occasion!
Lemon Lime Curd with Rosemary Sables
Makes about 3 dozen cookies and 1 1/4 cups of curd
For the curd: 1/4 cup + 2 tablespoons fresh lime juice
1/4 cup fresh lemon juice
Zest of one lemon and one lime
4 large egg yolks
1 large egg
1 cup granulated sugar
6 tablespoons unsalted butter, diced and softened
For the sable cookies: 2 cups all-purposed flour
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon chopped fresh rosemary
To make the curd: Place the lime and lemon juice, zest, yolks, egg, and sugar in a heat-proof mixing bowl. Whisk until combined. Fill a medium sauce pan with a few inches of water and place the mixing bowl on top to create a double-boiler. Put over medium heat.
Cook the lemon-lime mixture until thickened, stirring with a heat resistant rubber spatula. The mixture should thicken in 8 to 10 minutes. When finished, the mixture should coat the spatula.
Strain lemon-lime mixture into a heat-safe mixing bowl. Add the butter and whisk until smooth. Cover the lemon-lime curd with plastic wrap, pressing the plastic directly to the top of the curd to prevent a skin from forming. Allow to cool; the curd will continue to thicken as it cools.
To make the sable cookies: Sift together the flour and salt and set aside. Beat the butter with an electric mixer and a paddle attachment until smooth. Add the sugar and mix until creamed but not fluffy. Mix in the egg yolks and vanilla until combined. On low speed, mix in the dry ingredients and rosemary. Once the ingredients start to incorporate, turn mixer up to medium low and mix until just combined. Do not over mix.
Split dough in half, and turn the dough out onto two pieces of parchment paper. Form into two logs of dough, 1 1/2 to 2 inches in diameter. Wrap in the parchment, twisting the ends to seal. Chill dough in the refrigerator for at least three hours or in the freezer for 30 to 60 minutes.
Once chilled, pre-heat oven to 350°F. Line a baking sheet with parchment or a Silpat mat. Remove one log of dough and unwrap it from parchment. Trim rough ends with a sharp paring knife, then slice the dough into coins 1/4 to 1/2 inch thick. Place on on baking sheet and bake until edges are browned, 12 to 15 minutes. Repeat with second half of dough.
Let sables cool before topping with lemon lime curd.
Store lemon-lime curd in the refrigerator for up to a week.