Lemon Shortbread Torte
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 177.44 ml butter, softened
- 177.44 ml sifted powdered sugar
- 295.73 ml all-purpose flour
- 29.58 ml yellow cornmeal
- 118.29 ml macadamia nuts, toasted and finely chopped
- 354.88 ml whipping cream
- 396.89 g can sweetened condensed milk
- 7.39 ml finely shredded lemon peel
- 7.39 ml finely shredded lime peel
- 44.37 ml lemon juice
- 29.58 ml lime juice
- 0.13 ml yellow food coloring
- 283.49 g jar lemon curd (about 3/4 cup)
directions
- Preheat oven to 325 degree F.
- For shortbread, in a large mixing bowl beat butter and sugar until combined.
- Gradually beat in flour and cornmeal until combined, then stir in nuts.
- Divide dough in half; on two large ungreased cookie sheets, press each half of dough into an 8-inch circle.
- Prick each circle several times with the tines of a fork.
- Bake about 20 minutes or until edges are lightly browned.
- Cool on cookie sheets 10 minutes. Remove each round to a wire rack. Cool completely.
- Whip cream to stiff peaks.
- In a medium bowl stir together milk, 1 teaspoon of each peel, lemon and lime juices, and food coloring.
- Fold in 2 cups of the cream. Cover and chill until ready to assemble.
- Cover and chill remaining cream.
- To assemble, place one shortbread round on a serving platter. Spread with half of the lemon curd.
- Top with half of the whipped cream mixture. Place second shortbread round on top of whipped cream mixture. Spread with remaining lemon curd and then remaining whipped cream mixture.
- Spread remaining 1 cup whipped cream on top.
- Sprinkle with remaining peels. Cover and refrigerate several hours before serving.
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RECIPE SUBMITTED BY
I'm a med school student that loves to cook. You might have guessed though that being a college student doesn't give me a whole lot of money to spend on ingredients and such. So instead, whenever I go home, I try to cook something new for parents.