Lemon Custard with Heart Shortbread Cookies

Lemon Custard with Heart Shortbread Cookies
This Lemon Custard with Heart Shortbread Cookies is a sweet treat!

Lemon Custard
Makes 2 servings
  • 1 cup whole milk
  • ½ cup whipping cream
  • 1 tablespoon lemon zest
  • 1 rosemary sprig
  • ⅓ cup sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 5 egg yolks
  • 3 tablespoons lemon juice
  • ½ tablespoon butter
  • Garnish: Heart Shortbread Cookies (recipe follows)
  1. In a medium saucepan, combine milk, cream, lemon zest, and rosemary. Using the back of a spoon, press rosemary lightly to release flavor. Heat over medium-high heat until tiny bubbles form around edge of pan. Strain into a bowl.
  2. In a large saucepan, combine sugar, cornstarch, and salt. Gradually whisk in hot milk mixture. Heat over medium heat, whisking constantly, until thick. Remove from heat.
  3. In a large bowl, whisk egg yolks. Add cornstarch mixture to egg yolks in a slow, steady stream, whisking constantly. Heat over medium heat until boiling. Stir in lemon juice and butter. Pour into individual bowls; cover, and chill for at least 4 hours. Garnish with Heart Shortbread Cookies, if desired.

Heart Shortbread Cookies
Makes 8 cookies
  • ½ cup all-purpose flour
  • 2 tablespoons sugar, divided
  • ½ teaspoon lemon zest
  • ⅛ teaspoon salt
  • ¼ cup butter, cut into small pieces
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, 1 tablespoon sugar, lemon zest, and salt. Using a pastry blender, cut butter into flour mixture. Combine until a dough forms.
  3. On a lightly floured surface, roll dough to a ¼-inch thickness. Using a 1-inch heart-shaped cutter, cut 8 shapes from dough. Place hearts on prepared baking sheet. Reroll scraps, if necessary. Sprinkle with remaining 1 tablespoon sugar. Bake until lightly browned, 8 to 10 minutes. Let cool on pan for 2 minutes. Transfer to a wire rack, and let cool completely. Store in an airtight container.

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