| Ingredients | Instructions |
|---|---|
| 2 large eggs 4 large egg yolks 1 cup granulated sugar 1 cup freshly squeezed lemon juice 2 tablespoons finely grated lemon zest | Zest and juice lemons to yield 1 cup of juice and 2 tablespoons of zest. In a saucepan, combine the lemon zest and granulated sugar, rubbing them together with your fingers to release the oils. Add the lemon juice and place the pan over low heat. In a separate bowl, whisk the whole eggs and egg yolks together until smooth. |
| Pinch of kosher salt | Pour the whisked eggs into the warm lemon-sugar mixture. Add a pinch of salt. Cook over low heat, stirring constantly with a heatproof spatula, until the mixture thickens and reaches 170°F on an instant-read thermometer. Immediately remove from heat. |
| 4 ounces unsalted butter, cubed | Strain the cooked curd through a fine-mesh sieve into a clean bowl containing the cubed unsalted butter. Whisk until the butter is completely melted and the curd is smooth and emulsified. |
| Cover the surface of the curd directly with plastic wrap. Refrigerate until completely chilled and firm, at least 4 hours or overnight. | |
| Whipped Cream: 2 cups heavy cream ½ cup powdered sugar 1 teaspoon vanilla bean paste | combine the heavy cream, powdered sugar, and vanilla. Whip the mixture to stiff peaks. |
| 8–12 shortbread cookies | To assemble, in individual serving glasses, layer a spoonful of whipped cream, crumbled shortbread cookie, and a spoonful of the chilled lemon curd. Repeat for a second layer. Top and seal with a final layer of whipped cream. Garnish with a cookie, a dusting of powdered sugar, or as desired. Serve immediately. |
