Lemon Shortbread Torte

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 3/4 cup butter, softened
• 3/4 cup sifted powdered sugar
• 1 1/4 cups all-purpose flour
• 2 tablespoons yellow cornmeal
• 1/2 cup macadamia nuts, toasted and finely chopped
• 1 1/2 cups whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons finely shredded lemon peel
• 1 1/2 teaspoons finely shredded lime peel
• 3 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 drops yellow food coloring
• 1 (10 ounce) jar lemon curd (about 3/4 cup)

Recipe

• 1 preheat oven to 325 degree f.
• 2 for shortbread, in a large mixing bowl beat butter and sugar until combined.
• 3 gradually beat in flour and cornmeal until combined, then stir in nuts.
• 4 divide dough in half; on two large ungreased cookie sheets, press each half of dough into an 8-inch circle.
• 5 prick each circle several times with the tines of a fork.
• 6 bake about 20 minutes or until edges are lightly browned.
• 7 cool on cookie sheets 10 minutes. remove each round to a wire rack. cool completely.
• 8 whip cream to stiff peaks.
• 9 in a medium bowl stir together milk, 1 teaspoon of each peel, lemon and lime juices, and food coloring.
• 10 fold in 2 cups of the cream. cover and chill until ready to assemble.
• 11 cover and chill remaining cream.
• 12 to assemble, place one shortbread round on a serving platter. spread with half of the lemon curd.
• 13 top with half of the whipped cream mixture. place second shortbread round on top of whipped cream mixture. spread with remaining lemon curd and then remaining whipped cream mixture.
• 14 spread remaining 1 cup whipped cream on top.
• 15 sprinkle with remaining peels. cover and refrigerate several hours before serving.