Rosemary Sables With Lemon Curd- buttery rosemary flavored sables with the most delicious lemon curd ever!! and I mean it, guys!! You just can’t stop eating this lemon curd!! It’s that addictive!! 😋😋 smooth creamy buttery and lemony!! Perfect with these buttery shortbreads!!
These sables I must say the best recipe ever!! Why do I say that because it’s a toddler approved recipe and for my little fellow to enjoy them it has to meet all his expectations of a shortbread – buttery and not too sweet at all!! And you know what it did and he finished the entire batch by himself🙈
And that lemon curd too good guys!! That color texture being smooth and that butter flavor !! Can’t say more!! You have to try them out!!
- For the sables:
- All-purpose flour- 2 cups
- Unsalted Butter- 1 cup softened
- Salt-1/4 tsp
- Sugar-1 cup
- Egg yolks-2 large
- Vanilla extract-1 tsp
- Fresh rosemary -1 tbsp chopped
- Lemon curd:
- Sugar-2/3 cup
- Large Egg yolks-4
- Zest of three lemons
- Lemon juice-1/3 cup
- Salt-1/8 Tsp
- Unsalted butter-6 tbsp softened sliced
- For the sable cookies:
- In a bowl whisk together flour and salt and set aside.
- In a mixer fitted with a paddle attachment cream together butter and sugar until creamed and not fluffy. Mix in the egg yolks and vanilla until combined.
- On a low-speed mix in the flour mixture and rosemary. Once the ingredients are mixed well turn the mixer to medium-low and mix until they form a dough. Don't over mix.
- Then split the dough in half and make two logs about 11/2 inch to 2 inches in diameter and wrap them well with clear wrap seal the edges and refrigerate them for at least three hours or overnight.
- Preheat the oven to 350f.
- In a baking sheet lined with parchment take one log out keeping the other log in the refrigerator, open the wrap and trim the edges with a sharp knife and slice the coins about ¼ inch to ½ inch thick and place them in the prepared sheet 2" apart. Bake them for 12 - 15 mins until the edges are slightly browned. Repeat the same with the other log!!
- Lemon curd:
- Place a pan with 2" water and bring it to boil. Once the water starts to boil place a glass bowl on top of the pan( double boiler method).
- Add all the ingredients except the butter in the glass bowl and whisk thoroughly.
- Keep whisking for about 20 to 30 minutes to get that lemon curd consistency.
- Continuous whisking prevents the eggs from curdling and gives the curd a smooth texture.
- Once you get the consistency remove the glass bowl from heat and whisk in the butter slices one by one till all the butter have been mixed well.
- Since the zest I used was finely chopped I didn't have to strain. But if your zest is really big strain the lemon curd at last.
- Pour the curd into a jar and place a piece of plastic wrap directly on top. This is to avoid the layer formation i.e. A skin that occurs after the curd has cooled down.
- Enjoy with sables toasted bread or on it own!!
Recipe from here and here!