Join if you want idc if you but im taken
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noone cares even if u r taken -_-

have a great day

and a big fat no for this zoom

there is alot of drama happening. im sorry. but her and i need to work on alot. if we can, you can come back later. but rn its a struggle and another person is to much for us rn. ill ttyl

cool

Explanation:

I’m straight

︎︎

︎︎Cook time: 1 hr 15 min

Serving size: 5

Ingredients for the shortbread:

1 1/4 c all purpose flour

1/4 granulated sugar

3 tbsps confectioners’ sugar (+ more for sprinkling)

1 tsp grated lemon zest

1/4 tsp sea salt

10 tbsps unsalted butter (preferably cut into cubes)

For the curd:

4-6 lemons

1 1/2 c sugar

2 large eggs + 3 yolks

1 1/2 tsp cornstarch

Pinch of sea salt! 4 tbsps butter (I used salted but do you!)

1/4 c olive oil

First, pump yourself up with some baking confidence, especially if you are like me and are not a very skilled baker– you CAN do this! Then set your oven to 325 b/c it sucks to forget this step.

Then take a deep breath and make some shortbread. Whisk together flour, sugar, confectioners’ sugar, lemon salt and salt (if you have a food processor, pulse together). Then add the cold, cubed butter and use your hands (awkwardly maybe) to blend the butter and dry ingredients together until you get a crumbly looking dough. Press dough into 9x9 pan that has been lined with parchment paper & stick in oven for 30-35 minutes.

While the shortbread is in the oven, make the curd! Grate the lemon zest and squeeze lemons until you’ve got 3/4 c of juice. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and sea salt over med heat until boiling and thickened (this took a while for me so just keep whisking until you think it’s thick!). Remove from heat and strain into a bowl (SO MANY BOWLS). Whisk in the butter, olive oil and lemon zest.

Take the shortbread out of the oven, pat yourself quickly on the back b/c you didn’t burn it (yay!) and pour the lemon curd onto the shortbread. Stick the pan back in the oven and bake until top is just set (10-30 minutes depending on whether your lemon curd also takes AN ETERNITY to set). Allow to cool to room temp and then stick in the refrigerator (or freezer, like me!!! And like the contestants on Great British Baking Show!). Gather your close friends, tell them to tell you that it looks great and tastes great (when you know only one of those things is true). Sprinkle with confectioners sugar and salt and enjoy!