Family Recipe

Aside from cooking, I love sharing tasty recipes that I think you might enjoy. I thought it would be most appropriate to feature this as my first one, as it is from my cousin Charlotte Muia’s cookbook called Dishing It Out {Recipes That Work}. I am making it for an event at the end of next week.  I did a little practice run on it, and was thrilled with the results!

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Almond Short Dough With Limoncello Lemon Curd

1/4 cup almond flour
1 1/4 c. flour
1/3 c. sugar
1/4 tsp. salt
6 tbsp. chilled, chopped unsalted butter
1 large egg yolk
2 Tbsp. lemon zest (optional)

Combine dry ingredients in mixer using paddle. Slowly add butter pieces until it looks like bread crumbs. Add yolk and softly mix just to moisten. It should look dry. Press lightly into pan or other container and prick bottom with fork and bake at 350 degrees for 15-20 minutes, until golden. Cool.
Fill with lemon curd or other filling.

Lemon Curd Filling:
1/2 c. sugar
1Tbsp. cornstarch
2 tsp. lemon zest
1/4 c. limoncello (If you like the limoncello to be more subtle, use a smaller ratio of limoncello to lemon juice. This ratio is quite strong)
1/4 cup lemon juice
2 tsp. unsalted butter
3 beaten egg yolks in a heat proof bowl.

In saucepan stir together sugar, cornstarch, lemon zest, lemon juice, butter, and cook until thick and bubbly. While stirring, SLOWLY add 1/2 cup of this to the beaten egg yolks to temper them. Then pour the yolk mix back into the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Take off heat and cool slightly, then pour into the short dough pie or other container. Cover surface with clear plastic wrap to keep skin from forming on the surface. Chill for a few hours. This makes about 1 cup and will store in refrigerator for about a week.
Although this is for a small pie, it can also be formed into tarts, espresso cups or any small container. Let your imagination take over!
Original recipe by my cousin, Charlotte Muia from her cookbook Dishing It Out {Recipes That Work}

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