This Tuesday With Dorie came along at just the right time. I so needed a diversion on Saturday afternoon, but I was grateful that this week’s recipe was not too involved.

But it did involve a lot of butter. 4 1/2 sticks worth with my filling.

It took me a little bit of effort to get over that initial shock. Glad I did.

After reading some of the chatter on the blog, I decided to do something different on the filling than the original recipe called for. The recipe called for a rhubarb jam, but I don’t love rhubarb. I do, however, love citrus curd. About 3 weeks ago, I made this lime curd recipe from Annie’s Eats and it was so amazing I’ve been looking for more excuses to make it (other than I want to eat it every morning on toast).

So, I made my lime curd first so that it could sit in the fridge for about an hour.

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And yes, I love my egghead whisk.

Then I mixed up the dough. I did add a tsp of vanilla paste to give the shortbread a little more depth (I’ve got a huge thing for vanilla shortbread).

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Then I chilled the dough, for longer than instructed! And I’m glad as it was challenging to try to grate the dough! I put down the first layer and baked it for about 15 minutes.

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Then I took it out of the over and layered on the lime curd. After topping with the rest of the dough, I baked the whole dish again for another 40 minutes. Easy peasy.

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And…..they are delicious!! As the cookies sat for a day or so, the curd melted into the center of the cookie, making it nice and gooey in the middle. Awesome!

Visit our hosts this week Lynette at 1smallkitchenand Cher at The Not So Exciting Adventures of a Dabblerfor their awesome results and the recipe! Worth trying!

My mantra this week? Just keep swimming…just keep swimming…
Beth