This week's Tuesdays with Dorie recipe was chosen by Mike of Ugly Food for an Ugly Dude, so head over to his blog for the recipe. As written, this is a shortbread-style cookie with ground hazelnuts and a raspberry jam filling. I decided to use ground almonds with a lemon curd filling because
a) I had no hazelnuts, and
b) I was taking these to a friend's place.
She has a pathological aversion to raspberry seeds and has passed it on to her children, but they do all love lemon. I also used dark brown sugar instead of white, just because I felt like it. Be sure to check out the Tuesdays with Dorie blogroll to see what variations everyone else has come up with.
I made a half recipe of the lemon curd from Gourmet Today, edited by Ruth Reichl. I chose this lemon curd because it called for whole eggs, but it's a bit pale for that same reason. Tasty enough, though. Here's the recipe:
1 tablespoon finely grated lemon zest
1 cup fresh lemon juice (about 4 lemons)
1 cup sugar
6 large eggs
⅛ teaspoon salt
12 tablespoons (1½ sticks ) unsalted butter, cut in cubes
Whisk zest, juice, sugar, eggs and salt together in a heavy saucepan and add butter. Cook over moderately low heat, whisking constantly, until it's thick enough that the whisk leaves visible trails and it just starts to boil, 6 to 8 minutes.
Pour through a fine mesh sieve into a bowl, covering surface with wax or parchment paper, and refrigerate.