Lemon curd squares with rosemary from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 334) by Melissa Clark

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Notes about this recipe

  • lils74 on March 14, 2022

    Made this to bring to a bbq at a friend's last year but forgot to add a note: relatively easy, though I did pull a few shortbread tips from other places. I love lemon so liked this, but didn't really taste the rosemary; however the friend ate the extra pieces the next day and she said the rosemary was much more pronounced then.

  • Melanie on November 05, 2014

    I really enjoyed the flavour of these and found that I had a good thick layer of lemon, however it is possible that I ended up using more than 2/3C lemon juice as I just squeezed 3.5 lemons and used all the juice. The rosemary in the shortbread provided an interesting background note that others couldn't place but it wasn't particularly strong, and as such I would consider bumping up in the future. Instead of using the suggested food processor, I simply softened the butter and mixed with the other shortbread ingredients with a wooden spoon, before wiping out the bowl to make the curd - easy!

  • caitmcg on April 26, 2012

    I loved the idea of adding fresh rosemary and lemon zest to the shortbread crust of lemon bars, but I'm sad to say, these were a disappointment though not because of those additions. The shortbread is thick and rich (it has 3 sticks of butter), but despite its 6 eggs and 2/3 cup lemon juice, the lemon "curd" layer was almost nonexistent, no more than 1/8" thick, and started to separate from the crust when cut, to boot.

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