Lemon Curd Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Lemon Curd:</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">175g granulated sugar</li><li class="ingredients-single-item">80ml fresh lemon juice (about 2-3 lemons)</li><li class="ingredients-single-item">2 tbsp lemon zest</li><li class="ingredients-single-item">85g unsalted butter, cubed</li><li class="ingredients-single-item">For the Shortbread Dough:</li><li class="ingredients-single-item">340g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For Finishing:</li><li class="ingredients-single-item">25g granulated sugar (for rolling)</li><li class="ingredients-single-item">15g powdered sugar (for dusting, optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Double boiler or heat-proof bowl and saucepan</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the lemon curd as it needs time to cool. In a heatproof bowl, whisk together eggs, sugar, lemon juice, and zest until well combined. Set this bowl over a pan of simmering water (ensuring the bottom doesn't touch the water), creating a double boiler. Cook for 10-15 minutes, whisking constantly, until the mixture thickens enough to coat the back of a spoon (it should reach about 82°C/180°F). The constant whisking prevents the eggs from scrambling and ensures a smooth curd.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Remove from heat and immediately whisk in the cubed butter until fully melted and incorporated. The butter adds richness and helps stabilize the curd. Pass the mixture through a fine mesh strainer to remove any zest and potential egg bits, creating a perfectly smooth texture. Cover the surface directly with plastic wrap (this prevents a skin from forming) and refrigerate until completely cool, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the shortbread dough, cream together the softened butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 3-4 minutes. This extended beating time incorporates air into the butter-sugar mixture, creating a lighter, more tender cookie. Add vanilla extract and mix to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined. Overmixing will develop gluten and make the cookies tough, so stop as soon as no dry streaks remain. The dough should be soft but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half. On a lightly floured surface, roll each portion into a rectangle approximately 25x20cm (10x8 inches) and about 5mm (¼ inch) thick. Try to keep the edges as square as possible for an even roll. If the dough becomes too soft to work with, place it in the refrigerator for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread half of the chilled lemon curd evenly over each rectangle, leaving a 1cm (½ inch) border on one of the long edges. Be gentle to avoid tearing the dough. The border will help seal the roll and prevent the filling from leaking out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Starting from the long edge without the border, carefully roll each rectangle into a tight log, using the parchment paper to help if needed. As you reach the border edge, lightly brush it with water to help seal the roll. The tighter you roll, the more distinct your spiral pattern will be.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll each log in granulated sugar to coat the outside, then wrap in parchment paper or plastic wrap. Refrigerate for at least 2 hours or overnight. This chilling time is crucial – it firms up the dough for clean slicing and helps maintain the pinwheel shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove one log from the refrigerator at a time, keeping the other chilled. Using a sharp knife, slice the log into rounds about 1cm (⅜ inch) thick. If the dough begins to flatten while cutting, return it to the refrigerator for 15 minutes to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the slices on prepared baking sheets about 5cm (2 inches) apart – these cookies will spread slightly during baking. Bake for 12-15 minutes, until the edges are just turning golden. Don't overbake or the delicate flavor balance will be lost and the cookies will become too crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool, developing their perfect texture. Once completely cool, dust with powdered sugar if desired, for an elegant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store your lemon curd pinwheels in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavors actually improve after a day as the lemon curd melds with the shortbread. You can also freeze the unbaked logs for up to 3 months – just slice and bake straight from frozen, adding 1-2 minutes to the baking time.</li></ol>