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1
Preheat oven to 325 degree F.
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2
For shortbread, in a large mixing bowl beat butter and sugar until combined.
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3
Gradually beat in flour and cornmeal until combined, then stir in nuts.
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4
Divide dough in half; on two large ungreased cookie sheets, press each half of dough into an 8-inch circle.
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5
Prick each circle several times with the tines of a fork.
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6
Bake about 20 minutes or until edges are lightly browned.
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7
Cool on cookie sheets 10 minutes.
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8
Remove each round to a wire rack.
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9
Cool completely.
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10
Whip cream to stiff peaks.
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11
In a medium bowl stir together milk, 1 teaspoon of each peel, lemon and lime juices, and food coloring.
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12
Fold in 2 cups of the cream.
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13
Cover and chill until ready to assemble.
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14
Cover and chill remaining cream.
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15
To assemble, place one shortbread round on a serving platter.
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16
Spread with half of the lemon curd.
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17
Top with half of the whipped cream mixture.
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18
Place second shortbread round on top of whipped cream mixture.
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19
Spread with remaining lemon curd and then remaining whipped cream mixture.
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20
Spread remaining 1 cup whipped cream on top.
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21
Sprinkle with remaining peels.
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22
Cover and refrigerate several hours before serving.
