Sunday, March 01, 2009

GFCF Lemon Bites

I have been craving a shortbread type cookie so I got in the kitchen and tinkered today and came up with this delectable bite size cookie!

GFCF Lemon Bites

¾ cup gfcf margarine (I used Earth Balance Buttery Sticks)
½ cup powdered sugar
¼ cup sugar (I used raw organic sugar)
1 large egg1 tablespoon lemon juice
1 teaspoon vanilla1 teaspoon baking powder
2 cups gfcf flour blend (I used Authentic Foods multi blend flour which has xanthan gum in it – if you use another flour blend, you may need to add xanthan gum)
Lemon curd – maybe ½ cup – recipe follows

Beat margarine and sugars until fluffy.
Beat in egg, lemon juice and vanilla.
Beat in flour and baking powder
Chill 1 hour
Roll dough into 1 inch balls and place on greased baking sheet – using your finger, make an indent in the middle.
Fill indent with lemon curd
Bake at 350 degrees for 15 minutes
If desired, drizzle icing over cookies

Makes 4 to 5 dozen

Lemon Curd

I like this method of making lemon curd because you don’t have to strain it and it always turns out nice and smooth.

6 tablespoons butter substitute (I use ghee)1 cup sugar (I use organic raw sugar so mine isn’t as refined looking)2 large eggs plus 2 egg yolks2/3 cup fresh lemon juice

Beat butter and sugar until fluffy
Gradually add eggs and egg yolks (1 at a time)
Beat in lemon juice – mixture will appear curdled.
Transfer mixture to saucepan and cook over medium heat until it thickens and reaches a temperature of 170 degrees – do not let it boil.
Transfer to a mixing bowl and press plastic wrap on top so it doesn’t form a skin – cool in fridge.

Store for up to 2 weeks in fridge or 2 months in freezer

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