Lime and Pistachio Shortbread Sandwich Cookies with Lime Cream
- 150ml lime juice (½ cup plus 2 Tbsp)
- 3 large egg yolks
- 2 large eggs
- 150g (¾ cup) sugar
- Pinch salt
- 225g (2 sticks) unsalted butter, at room temperature
Lime and Pistachio Shortbread Cookies
- 185g unsalted butter, at room temperature
- 125g sugar
- zest of 3 limes
- 2 egg yolks
- 1 tsp vanilla bean paste
- 50g unsalted pistachios, finely ground
- 250g all-purpose flour
- ¼ tsp salt
- Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water.
- Combine the lime juice, egg yolks, eggs, sugar, and salt in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks.
- Cook the mixture, whisking constantly, until it reaches 180˚f / 80˚c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature.
- Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140˚f / 60˚c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished.
- Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use.
LIME AND PISTACHIO SHORTBREAD
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lime zest until pale and creamy, 2 to 3 minutes. Add the egg yolks and vanilla, and beat until combined. Add the ground pistachios, and mix until incorporated. Add the flour and salt, and mix briefly until a dough forms.
- Turn the dough out onto a piece of plastic wrap, and shape into a rough rectangle. Wrap tightly, and refrigerate overnight.
- When you are ready to bake, preheat the oven to 350˚f / 180˚c. Line two baking sheets with parchment paper. Remove the dough from the fridge, and allow to stand for 5-10 minutes in order for it to be easier to roll. Divide the dough in two, and roll out to approx ¼" or 5mm thick. Cut out 2.5" circles, and arrange on the baking sheets. Re-roll scraps to cut out extra cookies.
- Bake the cookies for 10-12 minutes, or until set and the edges are beginning to go golden. I tend to do one sheet at a time because my oven can only handle that, but if yours can do two, then you can bake both at once - you may have to adjust the baking time slightly, and rotate the pans half way through.
- Let the cookies cool for 10 minutes on the baking sheet, before removing to a cooling rack and allowing to cool completely.
- Match up the cookies into equal sized pairs.
- Place the cream into a piping bag fitted with a large round tip (alternatively you can use an offset spatula to spread the cream).
- Pipe a blob of lemon cream onto the bottom of one cookie, and sandwich with a second cookie.