Indulge in a delectable holiday treat with this mouth-watering recipe for buttery shortbread topped with a sharp amaretto-spiked lemon curd, fluffy Italian meringue, and syrupy cherries. This zesty dessert is the perfect way to add a touch of elegance and flavor to your holiday celebrations.
Shortbread is a classic holiday treat that is loved by many for its rich buttery flavor and crumbly texture. But why settle for plain shortbread when you can take it to the next level with a burst of tangy lemon and a hint of almond? The combination of these flavors creates a tantalizing taste that will leave your taste buds dancing.
To start off, let’s make the shortbread base. You will need:
– 1 cup of unsalted butter, softened
– 1/2 cup of powdered sugar
– 2 cups of all-purpose flour
– 1/4 teaspoon of salt
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Gradually add in the flour and salt, mixing until a dough forms. Press the dough into a 9×9 inch square baking pan lined with parchment paper. Bake at 350°F for 20-25 minutes, or until the edges are golden brown. Let the shortbread cool completely before moving on to the next step.
Now, let’s add a burst of flavor with the amaretto-spiked lemon curd. You will need:
– 1/2 cup of freshly squeezed lemon juice
– 1/2 cup of granulated sugar
– 2 eggs
– 2 tablespoons of unsalted butter
– 1 tablespoon of amaretto liqueur
In a saucepan, whisk together the lemon juice, sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter and amaretto until well combined. Let the lemon curd cool for a few minutes before pouring it over the shortbread base. Spread it evenly and refrigerate for at least 30 minutes.
Next, let’s add a touch of elegance with the Italian meringue. You will need:
– 3 egg whites
– 1/4 teaspoon of cream of tartar
– 1/2 cup of granulated sugar
– 1/4 cup of water
In a heat-proof bowl, whisk together the egg whites and cream of tartar until foamy. In a saucepan, combine the sugar and water and heat over medium-high heat until the sugar dissolves. Increase the heat to high and cook until the mixture reaches 240°F on a candy thermometer. Slowly pour the hot sugar syrup into the egg whites while beating on high speed. Continue to beat until stiff peaks form. Spread the meringue over the lemon curd layer and use a spoon to create swoops and peaks. Use a kitchen torch to lightly toast the meringue, if desired.
Finally, let’s add a pop of color and sweetness with the syrupy cherries. You will need:
– 1 cup of pitted cherries
– 1/4 cup of granulated sugar
– 1/4 cup of water
– 1 tablespoon of amaretto liqueur
In a saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries are soft and the liquid has thickened into a syrup. Remove from heat and stir in the amaretto. Let the cherries cool before spooning them over the meringue.
And there you have it, a show-stopping holiday dessert that will impress your guests and leave them wanting more. The combination of the buttery shortbread, tangy lemon curd, fluffy meringue, and sweet cherries creates a perfect balance of flavors and textures that will make your taste buds sing. So go ahead and treat yourself and your loved ones to this delectable dessert this holiday season. Happy baking!
