This weekend I found myself working my old part time job from college. A textbook clerk at the university bookstore. It’s where my husband and I first met and he is still working there, though he has a fancier job title than back when we were courting. He has me come in and help at the busy times of year and any reason to spend more time with him is okay with me.
The store opened and all the college kids started coming in to work or to purchase their textbooks. I found myself feeling very out of place. I was surrounded by stories of last night’s endeavors. You know the typical college kid “got drunk, can’t remember what we did, or how I got home, or who I kissed…” It has only been 3 years since I graduated but I found myself feeling so old. How did I get from that place to where I am now? You know the place where I spent my Saturday night making strawberry lemon curd and shortbread cookies. That place. I hope those “kids” get to this place safely. Their stories make me anxious.
I’m not ashamed to admit that my perfect Saturday night was spent baking and then seeing Silver Linings Playbook with my husband. If you haven’t seen it, you should. I really loved it. My husband enjoyed it too. His conclusion of the movie: “I can’t wait until you cheat on me and we get divorced so I can find my true love.” I love his sense of humor. He’s so sweet. And no, that wasn’t a spoiler. You should still go see it.
But anyways, back to the curd. Deliciously sweet and tangy strawberry lemon curd. If you thought you loved lemon curd wait until you try strawberry lemon curd. And if you have never had lemon curd, quit living under a rock and get on it!
I mixed a tablespoon of it into my yogurt this morning and holly geez. It was amazing.
I know I have been posting a lot of vegan and healthier recipes lately and, don’t worry, I will continue to do so. But this is not one of those recipes. Lots of butter, eggs, and sugar are involved. It’s one of those recipes that you share with many people so you don’t eat too much of it. But luckily, it is also incredibly rich so a few tastes are definitely satisfying.
Strawberry Lemon Curd by Baker Bettie
- 2 large lemons (or 3 small)
- 1/2 pint strawberries
- 1 cup sugar
- 3/4 stick unsalted butter, room temperature
- 4 large eggs, room temperature
- large pinch salt
- Zest and juice the lemons.
- Blend the strawberries to a puree (you will need about 1/2 cup)
- Cream together the lemon zest, sugar, and butter in a large bowl.
- Add the eggs one at a time and beat until incorporated.
- Add the salt, lemon juice, and strawberry puree.
- Heat in a saucepan over medium heat for 10-15 minutes, stirring constantly until thickened.
- Chill in the refrigerator.
- If not using immediately, store in an airtight container in the refrigerator for up to 4 days.
Is it weird that shortbread cookies are my favorite kind of cookie? Of all the cookies in all the world I have yet to find a cookie that I enjoy more than shortbread. They are just so buttery and crumbly and perfect. I knew that they would be the perfect pair for this decadent curd. I was right. A+ for me.
I also decided to use some of the dough as the crust to make some tarts. They turned out delicious too. Anyone want to come over and help me eat all of these sweets? I’m supposed to be dieting… Something about a New Years Resolution or something. I can’t remember.
To make the tarts you just press 1/3 of a cup of the shortbread dough into 4-4 inch tart pans with removeable bottoms. Bake in a 350 degree oven for 10 minutes and allow to cool slightly. Fill each shell with 1/4 cup of the strawberry lemon curd. Bake for another 10 minutes until the curd is set.
Old Fashioned Shortbread by Baker Bettie
- 2 sticks unsalted butter, room temperature
- 1/2 cup sugar, plus extra for sprinkling
- 1/2 TBSP pure vanilla extract
- pinch of salt
- 2 1/3 cup all-purpose flour
- Cream together the butter and sugar until light and fluffy.
- Mix in the salt and vanilla.
- Mix in the flour in small increments until combined.
- Chill in the refrigerator for about 45 minutes.
- Preheat oven to 350 degrees F.
- Roll out to 1/4-inch thick and stamp out with cookie cutters.
- Place on un-greased cookie sheets and sprinkle with sugar.
- Bake for 8-12 minutes until lightly browned.