Name: Meyer Lemon Shortbread Cookies with Meyer Lemon Curd (Gluten-Free)
Yield: 32
Ingredients: Meyer Lemon Curd; 8 large egg yolks; 1 cup freshly squeezed Meyer Lemon juice; 2 tsp freshly grated Meyer lemon zest; 1-1/2 to 1-3/4 cups granulated sugar; 10 tbsp chilled butter, cut into cubes; Shortbread Cookies; 3/4 cup cornstarch (gluten-free if needed); 1 cup all-purpose flour or gluten-free all-purpose flour blend; 1/2 tsp kosher or sea salt; 1 cup unsalted butter, at room temperature; 8 tbsp confectioners’ sugar (gluten-free if needed); 2 tsp pure organic vanilla extract; 1 tbsp finely grated Meyer Lemon zest; Confectioners’ sugar, for dusting, optional