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sea salt shortbread cookies with lemon curd | paired with Kracher Auslese 2011

I had every intention of sharing these cookies, along with the lemon curd, even the dessert wine, with my coworkers. I set aside 40 of them to take to work this past Saturday. Between me and Steve, we not only consumed the 15 allocated to the two of us, but we also polished off the portion reserved for the kind and hard-working chefs, servers, and managers at the restaurant. Hmmm. Yeah, sorry. Not sorry!

I just couldn’t stop eating them. I am trying not to think about the fact that, between the two of us, we ingested two sticks of butter over the course of fewer than three days. Somehow, that fact is easier to disregard, when the butter is divided among almost 60 small, heart-shaped, dainty cookies!

There is a lot to cover in this post: a recap on this modification of Emilie’s shortbread recipe over at the Clever Carrot, a how-to on Meyer lemon curd, and a review of the dessert wine that paired magically with these sweet and sour components. I’ll keep my personal update short for sake of space, but I will let you know that, in addition to eating all of these cookies, I am really winning so far this week: I overslept that 5-mile race I had signed up for. I seriously blame these cookies. Somehow, they were the culprit.

I can honestly say that I blame cookies for a lot of things. But that’s an entirely different post.

lemon curd + shortbread cookies | holly & flora


“Even if you fall on your face, you’re still moving forward.”

– Victor Kiam


I had actually made a few jars of lemon curd before reading a recent post by Emilie over at the Clever Carrot. Emilie is a chef, who believes in the concept of “healthy comfort food.” She makes amazing sourdough bread, posts useful tips, writes heartfelt posts, and creates recipes far beyond sweets. And she has a kick-ass Instagram feed. Recently, she and her boys made the cutest batch of shortbread cookies. She made a modification of shortbread that included egg yolks, since traditional shortbread recipes call for simply one part butter, two parts sugar, and three parts flour. Just looking at her post, though, made me want to roll out of bed and bake several pans of these cookies. There is nothing like the combination of lemon curd and shortbread.

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I only slightly modified Emilie’s original recipe and added some of my citrus salt I recently made, along with a little vanilla extract, a sprinkling of sea salt, and a slight tweak of flours. My baking session, however, was a little less eventful from hers. Simply skimming the first 100 or so words of her post will clue you in on her baking adventure. If only my two cats were that exciting.

Another component that really set these shortbread cookies apart was the addition of a little sea salt, sprinkled on top of the cookies before baking them. I used some Canadian sea salt, a gift from my dear friend, Kristy. I didn’t even know that Canada specialized in sea salt. The company, Vancouver Island Salt Co., was started by a chef, and their Fleur de Sel is Canada’s first sea salt.


sea salt shortbread cookies


  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 cups sifted almond flour
  • 2 sticks unsalted butter, cold and cubed
  • 3 egg yolks
  • 1 cup cane sugar
  • 1 1/2 teaspoons citrus salt {you may substitute regular salt}
  • 1 teaspoon vanilla extract
  • coarse sea salt for garnish
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Sift the flours into a large bowl and add the cubed butter. Using your fingers, break apart the cubes of butter and incorporate the butter into the flour. See the photo above for an example of what kind of texture you’re looking for. You want pea-sized pieces of the mixture. And you can always use a pastry cutter, if you don’t want to get your hands dirty, but getting your hands dirty is half the fun!
  3. In a separate bowl, whisk the egg yolks well and add the sugar and citrus salt. Stir until incorporated.
  4. Add the egg mixture to the flour mixture and, using your fingers again, mix until the dough forms a ball, being careful not to over-mix.
  5. Flatten the dough into a disc, cover with plastic wrap, and chill for at least 30 minutes in the refrigerator.
  6. Over a piece of parchment paper, roll a portion of the dough to about a 1/4″ thick. Like Emilie, I also sandwich my dough in between two pieces of parchment paper. This makes removing the cookies SO much easier. The dough won’t stick to your rolling-pin. I don’t attempt this any other way, and this method works when rolling pie dough, too.
  7. Cut out cookies with the cookie cutter of your choice. I love these little hearts! They also make a lovely pie crust.
  8. Place on a parchment paper-lined baking sheet, sprinkle the cookies with coarse sea salt, and bake for 12-15 minutes, just until slightly golden.
  9. Remove the baking sheet from the oven and cool the cookies on it for 5 minutes. Remove the cookies with a spatula and transfer them to a wire cooling rack.
  10. Let the cookies cool completely and serve alongside a glass of Kracher Auslese and smother them with lemon curd. Better yet, make lemon curd shortbread sandwiches and chill them in the refrigerator, until you’re ready to enjoy them!
  • This recipe yields about 55 smallish cookies, depending upon the size of your cutter.
  • Make sure that you thoroughly chill your dough before cutting the cookies. You can always chill the dough down in the fridge in between batches.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora

Curd, curd, curd. Curd’s the word! Okay, I am officially delirious right about now. I think I’m still recovering from the birthday celebrations over the weekend. But, seriously, I did grow up thinking that 50s and 60s rock was the current music of my time, since I only listened to my dad’s “oldies radio” station. I didn’t discover Michael Jackson until I was nearly 13! Thanks, Dad. So, about that lemon curd! And back to being slightly serious. Of course, you can purchase some delicious lemon curd from the store, but making lemon curd is super easy and requires just a short amount of time. And, honestly, sprinkling the shortbread cookie with a little sea salt was a perfect match with the sweet-tart lemon curd.

I actually hadn’t actually tasted lemon curd before experimenting with making it this year during my citrus obsession {shocker!}. I’d even loosely used “lemon curd” as a term for describing certain wines’ characteristics. I assumed it had a creamy, rich texture and a citrus-y, tart kick. I was definitely right about that. Kind of like the California Chardonnay I’m sipping on this very moment. A basic fruit curd recipe calls for egg yolks, sugar, fruit juice, and zest. The result is a super rich, custard-like spread that pairs well with anything from scones to waffles to fresh fruit.

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meyer lemon curd


  • 2 Meyer lemons
  • 1 regular lemon
  • 1 cup cane sugar
  • 1/8 teaspoon sea salt
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 large egg yolk
  1. Sterilize the jars you will be using for the lemon curd. I used random Mason jars and jars from store-bought relish and jellies. Since you won’t be processing these jars, you can use whichever containers you’d like, as long as you sterilize them properly. Bring a large pot of water to a boil and place the jars carefully inside. Boil the jars for at least 10 minutes. Turn off the heat and leave the jars inside the pot, until you need them in a few minutes.
  2. Wash and scrub the skins of the lemons well.
  3. Grate the zest from the 3 lemons into a stainless steel bowl. I used a Microplane. Be careful to avoid zesting any of the bitter, white pith. If you don’t have a fine zester, like a Microplane, you can take Ina Garten’s advice and simply peel the skins with a vegetable peeler and pulse it, along with the cane sugar, in a food processor.
  4. Juice all 3 lemons into the same stainless steel bowl.
  5. In a small saucepan, bring water to a boil and set the bowl over the simmering water. This is kind of like a double boiler situation.
  6. Add the sugar, salt, and butter and stir until the butter melts.
  7. In a small bowl, whisk together the 2 whole eggs and 1 egg yolk until the mixture is smooth.
  8. Strain the egg mixture through a chinois or sieve into the butter mixture.
  9. Here’s where some elbow grease comes into play. For the next 6 to 8 minutes, whisk the mixture constantly until smooth and thickened to a custard-like texture. Don’t slack!
  10. Pour the lemon curd into the sterilized jars and let the curd cool.
  11. Cover with the lids and store in the refrigerator for up to a month.
  • This recipe yielded me about 12 ounces. I divided the lemon curd into three 4-ounce jars.
  • Make sure that you use a clean spoon or knife each time you serve the lemon curd. This will keep the curd fresh and lengthen its shelf-life in the refrigerator.
  • If you can’t find seasonally available Meyer lemons, feel free to substitute with regular lemons.

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As you well know, I sing the praises of serving dessert wine after a meal either alone or alongside a sweet treat {case in point, here, here, and here}. I chose an acidic, sweet dessert wine to accompany this shortbread and lemon curd duo. The producer of this sweet, late-harvest wine is Kracher, and they have consistently set the standard for quality, sweet wines from Austria. When I tasted the wine with the shortbread and lemon curd, I knew I had to share this experience with the staff at work. I really did have the best of intentions. I’d like to say that I dropped them on the floor or something, but in all sincerity, Steve and I ate. them. all.

I can say, however, that I’ve managed to remember to run almost every day this week!


Kracher, Auslese Cuvée, Burgenland, Austria, 2011


  • Off the vine – 60% Chardonnay, 40% Welschriesling
  • On the eyes  –  very pale yellow
  • On the nose  –  fresh aromas of ripe peaches and apricots, tropical white fruits, with a pronounced citrus blossom note.
  • On the palate  –  medium in body, not too thick on the palate, with lots of honeydew, tangerine, citrus blossom, and lychee notes, with a touch of wildflower honey. This wine has a lingering citrus-y finish and a bright acidity. This dessert wine is sweet but not cloyingly so.
  • On the table  –  perfectly paired with the creamy, rich lemon curd! This Auslese would also complement a slightly spicy Asian dish, fruit-driven desserts, and fresh goat cheese. I’d drizzle the goat cheese with a little honey and serve it along with some toasted pecans.
  • On the shelf  –  around $23 {375 mL}.
  • On the ears  –  I splurged and got five new albums from the record store on my birthday this past week. One of my favorite purchases was the latest from Digitalism. I was smitten by their 2007 album, Idealism, and I couldn’t believe I’d missed their latest effort {2011, so new-to-me}, I Love You, Dude. If you haven’t heard of this German duo, give this track a listen, and it will give you a feel for their sound.

lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & flora lemon curd + shortbread cookies | holly & floraIf you’ve been digging dessert wine lately and want to research more about it, here are a few links that will lend you a little more information:

If you make these cookies or attempt a batch of lemon curd, let me know how it all turns out! And if you score a bottle of this moderately priced, delicious dessert wine, let me know what you think. Here’s to a week filled with commitment to goals, not as many cookies, and a lot more green smoothies. At least that’s what I’ll be striving for!

Cheers!

Jayme

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