Sparqi

Here they are:
Lemon Curd

Gourmet | December 2000

Makes 1 2/3 cups.

3/4 cup fresh lemon juice
1 tablespoon finely grated fresh lemon zest
3/4 cup sugar
3 large eggs
1 stick (1/2 cup) unsalted butter
Whisk together lemon juice, lemon zest, sugar, and eggs in a 2-quart saucepan. Cut butter into bits and add to mixture.
Cook mixture, stirring constantly, over moderately low heat until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. (You can make the curd 1 week ahead and chill it, covering its surface with plastic wrap.)




Shortbread

Gourmet | June 2000

Try jazzing up the shortbread with chopped toasted nuts. We particularly like pecans, hazelnuts, and almonds. Use your favorite fine-quality butter for the best-tasting cookies.
I've dipped each cookie in dark chocolate or drizzled the choc on top!


Active time: 10 min Start to finish: 1 hr
Makes 8 cookies

1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup all-purpose flour Optional: 1/2 cup chopped toasted nuts

Preheat oven to 375°F. Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
Transfer dough to an ungreased large baking sheet and pat into a 9- by 4 1/2-inch rectangle. Crimp edges decoratively and prick dough all over with tines of a fork. Score dough crosswise with the back of a knife into 8 sections. If desired, sprinkle with chopped toasted nuts and press gently into dough with your fingertips.
Bake shortbread in middle of oven until edges are golden, about 15 minutes.
Cool shortbread on baking sheet on a rack 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer slices with a spatula to rack to cool completely.

Mcheer

THANK YOU