In the family of cookies, I think shortbread is the forgotten second cousin who’s often overlooked for her prettier, chocolate-loaded familiars. Kinda like the Edith of the Crawley sisters, don’t you think? Jan of the Brady Bunch? Meg of the Griffin family?
In other news, I watch too much TV.
But you know what? I freakin’ LOVE shortbread. I always order a box of Trefoils from the Girl Scouts (ok, maybe there are a few Thin Mints in that order too), and there’s just something so simply delicious about the buttery sweet taste with a hint of salt. And Walkers is the BEST when it comes to shortbread- just four simple ingredients (butter, flour, sugar, and salt), a long tradition of making amazing shortbread, and oh yeah, their treats are AMAZING!
That’s why I was so excited when Walkers was generous enough to send me a huge box filled with shortbread treats- all different kinds:
Speaking of sweets, one of my absolute favorite desserts is a lemon tart. When Walkers asked me and a few other food bloggers (hello Kayle and Susan!) to come up with some new recipes using their delicious shortbread, my mind immediately went to lemon bars- with a twist. I used Meyer lemons- their slightly sweeter, less tart cousin that is rumored to be a cross between a mandarin orange and a regular lemon. I also decided I wanted to make a sauce of raspberries, combined with earthy, lemony thyme as an accompaniment.
I LOVE the way these came out- the crust was perfectly buttery and sweet, the filling was tart and smooth, and the sauce was slightly sour and earthy. If you enjoy lemon bars, you gotta make these!
- ½ package Walkers Pure Butter Shortbread
- ½ package Walker’s Pure Butter Shortbread Raspberry Thins
- 6 tbsp butter, melted
- ¾ cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1⅓ cups sugar
- 5 eggs
- Pinch of salt
- 6 oz raspberries
- ½ tsp fresh thyme
- 2 tsp sugar
- Preheat the oven to 300 F.
- Make the crust: In a food processor, pulse the shortbreads until they are finely ground. Transfer to a bowl and add the melted butter. Mix together to coat the crushed shortbread, then press into the bottom of a tart pan. Transfer the pan to the refrigerator as you assemble the filling.
- In a saucepan, whisk together the lemon juice, zest, sugar, eggs and salt. Heat up over medium heat, and cook, continuing to whisk, until the mixture is thickened- about 12-15 minutes. Remove from heat and add the pats of butter one at a time, stirring to combine. Pour the lemon filling into the prepared tart pan, and bake until the curd is set- about 15-25 minutes. Let completely cool before cutting.
- While allowing the tart to cool, make the sauce: in a small sauce pan, combine raspberries, thyme, and sugar, and heat over medium heat. Cook until raspberries have broken down- about 5-7 minutes. Strain through a fine-mesh strainer over a small bowl, using a spoon to push against the pulp to get all the juice out. Discard pulp.
- Cut lemon tart into slices, and garnish with the raspberry-thyme sauce. Enjoy!
And now it’s time for a GIVEAWAY!
I’m sending one lucky reader 3 boxes of Walker’s shortbread!
Please leave a comment for a chance to win, telling me what your favorite guilty pleasure is!
Additional entries can be earned by:
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If you do either of these extra entries, please leave another comment for each additional action!
This contest ends on Sunday, February 10th at midnight EST. Open to US residents only.
Disclosure: Walker’s sent me a sampler box of product for me to test and enjoy. All opinions expressed here are my own.