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Meyer Lemon Marmalade Hungarian Shortbread Recipe

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Add zing to your shortbread! This dish is sublime and highlights the abundance of flavor from our fresh Meyer Lemon Marmalade. This dessert is the perfect addition to an afternoon of conversation with tea or coffee. Equally delicious when served after a meal.

MEYER LEMON MARMALADE HUNGARIAN SHORTBREAD

Makes: one 10 inch Tart

INGREDIENTS:

1 cup unsalted butter, at room temperature

1 cup sugar

2 egg yolks

2 lemons, zested

1/2 tsp almond extract

½ tsp vanilla extract

1 cup sliced almonds, blanched

2 cups unbleached flour

1 tsp baking powder

¼ tsp sea salt or kosher salt

1 jar McEvoy Ranch Meyer Lemon Marmalade

 

DIRECTIONS:

Put butter in bowl of stand mixer and beat with the paddle until light and fluffy, scraping down bowl occasionally, about two minutes. Add the next five ingredients and continue beating another three minutes, scraping down bowl occasionally. Add almonds and beat another minute. Reduce speed to low, lightly mix the dry ingredients, and add them to the bowl. Mix dough just until combined, scraping down bowl once or twice.

Divide dough in half and form into two fat cylinders, wrap in plastic, and refrigerate overnight or freeze for 1 to 3 hours. Using the large holes of a box grater, grate one of the cylinders into a low, fluted, removable bottom, 10-inch tart pan. Using a flat bottomed glass or measuring cup, press down on grated dough to form a flat surface.

Spread the Meyer Lemon Marmalade over the center of the dough leaving a ½ inch border at the edge. Grate the other cylinder of dough over the top of the marmalade, spread into an even layer clear to the edge, and press lightly to compact and even. Bake on a low rack in a preheated 325°F oven until golden brown, about 25 to 30 minutes.

Garnish with a touch of powdered sugar at the edges. If you’d like, add a small bit of the lemon rind for additional flourish.

Buy our Meyer Lemon Marmalade and start cooking!

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