Cherry-lemon shortbread with lemon curd

Curd
Butter, unsalted, room temperature	½ cup
Sugar, granulated	1 cup
Eggs, separated	2 large + 2 yolks
Lemon juice, fresh	½ cup + 2 tablespoons
Salt, kosher	1/8 teaspoon
Shortbread
Flour, all-purpose	2 cups
Lemon zest	1 tablespoon
Salt, kosher	1 teaspoon
Butter, unsalted, room temperature	1 cup
Sugar, confectioners’	¾ cup
Vanilla extract	2 teaspoons
Cherries, dried, coarsely chopped	¾ cup

Curd

1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. 
2. With the mixer running, add the eggs, one at a time. 
3. Beat in the juice and salt; the mixture will curdle. 
4. Transfer the mixture to a saucepan, and cook over moderately low heat, stirring constantly, until it is thickened and read 180F on an instant-read thermometer, about 10 minutes. 
5. Strain the curd through a fine sieve into a medium bowl. 
6. Press a sheet of plastic wrap directly onto the surface of the curd, and refrigerate until firm, at least 3 hours. 

Shortbread

1. Line two baking sheets with parchment paper. 
2. In a medium bowl, whisk the flour with the zest and salt. 
3. In another medium bowl, using a handheld mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. 
4. Beat in the vanilla, then beat in the dry ingredients until combined. 
5. Stir in the cherries. 
6. On a lightly floured surface, roll out the dough ¼-inch thick, then cut into 2-inch squares. 
7. Transfer to the baking sheets, and refrigerate for 1 hour. 
8. Preheat 350F. 
9. Bake the shortbread for about 20 minutes, rotating the pans halfway through, until golden. 
10. Transfer to a rack and cool completely. 
11. Serve with the curd.

Recipe adapted from Food&Wine Magazine, November 2015