LEMON CURD AND SHORTBREAD TORTE WITH STRAWBERRIES

Serves 4

LEMON CURD

• 6 egg yolks
• 6 eggs
• 1 1/2 cups sugar
• 1 cup lemon juice
• 1/4 cup lemon zest
• pinch of salt
• 1 packet Knox gelatin
• 8 tablespoons butter, cubed then softened
• 4 tablespoons water

PREPARATION: While the gelatin is soaking in water, whisk together the eggs, egg yolks, and sugar. Next, whisk in lemon juice, zest, and salt. Put the mix in a double boiler and gently cook the curd for approximately 7 to 10 minutes while whisking, until it’s thick enough to coat the back of a spoon. Remove the mixture from heat, fold in the bloomed gelatin, and whisk in the softened butter. Strain it all though a fine sieve.

ALMOND SHORTBREAD CRUST

• 1 stick butter, room temperature
• 1 cup powdered sugar
• 2 teaspoons vanilla paste
• 4 cups all-purpose flour
• 1 cup marcona almonds, finely ground
• 1/2 teaspoon salt
• 4 strawberries, stemmed and sliced, for garnish

PREPARATION: Cream butter in a large bowl with an electric mixer. Add powdered sugar and mix well. Next, mix in vanilla paste and add the flour, almonds and salt. Remove dough from mixer and flatten on a plastic surface to 1/2-inch thickness. Cool for anywhere from 4 to 48 hours in the refrigerator. When ready to make the crust, preheat the oven to 350 degrees. Remove the flattened dough, and flatten further to 1/4-inch thickness. Place dough into a 7-inch tart mold and bake for 8-10 minutes. After the crust cools, fill with the curd and chill. Slice and serve with strawberry garnish.