Almond Shortbread Cups–filled with Lemon Curd
These were an item on a tea tray at an event I attended in February. Oh, so tasty! I decided to try to find a recipe to recreate these treats. As luck would have it, the tea company posted some of their best recipes a couple of weeks later and I got to use the original recipe, just change it to gluten-free. I love bakers who are willing to share their information.
I like everything about this recipe. The little cups are made of a tasty shortbread. The filling is something you read about in British books–lemon curd. I had never tasted it before but it tastes just like the best lemon filling from lemon meringue pie! Ok, that I like! And because they are so tasty, you don’t have to do too much to decorate them. That is a win for me! I just bought some small (gf) sugar balls that are so available at Easter. And there I was with a wonderful, new (to my family and friends) tasty, small dessert.
These are such a good small treat to have for a tea or for dessert after a large holiday dinner. You just can’t go wrong with this delightful recipe! Easy and quite rewarding–here is the recipe. Enjoy!
- 2¾ cups Baking Free™ gluten-free All purpose Flour (341 g)
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup butter (two sticks--cold and cut into small chunks)
- ½ cups powdered sugar
- 1 teaspoon almond extract
- 1 jar Dickenson's lemon curd--found at the local supermarket--gluten-free and non GMO
- Combine the dry ingredients in the bowl of a food processor. Pulse to combine. Add butter cubes and almond extract.
- Mix in food processor until no butter cubes are visible.
- Scoop about a scant tablespoon of dough and roll into a ball. press into mini muffin pan to make cups. Press down the center with thumb or dowel.
- Bake 8-10 minutes at 350 degrees F. until edges slightly brown. Cool, remove from pan.
- Fill with scant teaspoon lemon curd and decorate. Makes about 24 cups.