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Lemon Curd Preparation:
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Beat egg yolks (with no trace of egg whites), and pour into a saucepan.
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Add lemon juice and sugar.
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Over medium heat, stir for about ten minutes with a spatula until the mixture thickens slightly. It will continue to thicken as it cools.
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Remove pan from heat and stir in the lemon zest and butter. Mix until the butter is completely melted.
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Optionally, add some orange or tangerine zest for aroma.
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Pour into a small glass container, cover when completely cooled. This lemon curd can be stored in the refrigerator for up to 15 days.
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Spread on toasted bread for breakfast or snack.
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Shortbread Cookie Preparation:
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Stir soft butter to creamy texture.
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Add sugar and salt and mix with a spatula.
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Once creamy, add the egg, and stir until well blended.
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Then gradually pour in flour and stir until the dough takes shape.
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Form a ball of dough, and refrigerate for 30 minutes.
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Preheat oven to 180 degrees Celsius.
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Line baking pan with parchment paper.
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On a floured surface, roll out the dough to 5-6 millimeters thick. Cut out small shortbreads with a fluted pastry cutter.
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Place the shortbread cookies on baking pan, bake for about 14 minutes or a little less if softer cookies are preferred. They'll tend to harden after cooling.
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Cool on an elevated cookie rack.
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To serve, spread lemon curd on cookies and top off with slices of sweet, ripe, apricot.
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Notes:
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Halfway through the baking process, double the baking sheet so the shortbread cookies don't blacken underneath.
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The cookies should be lightly browned, but will harden while cooling, so do not overcook.
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Store in a metal loosely covered box, not in a plastic container.
