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One of those recipes that falls squarely in the category of why didn’t I think of this sooner? ♡

Seriously, this portobello Parmesan recipe truly couldn’t be easier and more delicious. Hearty portobello mushroom caps are roasted in the oven until tender. They’re filled with marinara sauce, Parmesan and mozzarella, popped in the oven once more until the cheese is bubbly and golden. Then each serving is then finished with a generous sprinkling of crunchy garlicky breadcrumbs and chopped basil. Serve them up with a simple arugula salad, maybe some crusty bread or pasta if you’d like, and this gorgeous vegetarian dinner will be ready to enjoy in just over 30 minutes from start to finish!

It’s inspired by all of the flavors we love in eggplant Parmesan, just made instead with mushrooms (which I honestly enjoy much more) in a fraction of the time with the most irresistible crispy topping. Feel free to use your favorite marinara sauce here — spicy, herby, meaty, whatever you love best. You could also layer in some pepperoni or salami if you’d like some extra protein. And if you can’t find good-looking large portobello mushroom caps at the store, you could just as easily swap in a few packages of baby bellas and layer everything up in a baking dish.

However you make this mushroom Parmesan, I’m certain you’re going to love it!

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Looking for a super-simple yet elegant side dish to serve for dinner? These white wine sautéed mushrooms are always a great idea.

This recipe has been one of my back-pocket favorites for years to pair with various meat or seafood entrées, pastas, risottos, salads, grain bowls, quiches and more. Simply sauté a big batch of mushrooms in butter and olive oil until they are perfectly browned and caramelized, toss with garlic and your favorite seasonings, deglaze and simmer in white wine, then finish with a generous sprinkling of Parmesan. I mean, there’s really no way to go wrong here, right?

That said, this recipe is clearly very flexible and open to customization. So if you’d like to experiment with different seasonings, add in a drizzle of pesto or balsamic glaze, sauté with shallots or pancetta, sprinkle on some nuts, or toss with cream…please feel free. It’s one of those dishes that can be easily dressed up for a formal dinner, but simple enough to also whip up on a busy weeknight. And after years of making various versions of it, I can vouch that mushroom-lovers around the table always make the entire pan disappear. ♡

Let’s sauté some mushrooms!

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Who’s ready for a big bowl of Swedish meatballs served over buttery mashed potatoes with a generous ladle of creamy gravy on top? ♡

I don’t know about you, but this classic is always one of my favorite comfort foods this time of year. I actually had the good fortune of being able to visit Stockholm a few times while we were living in Europe, and always loved sampling the various takes on traditional meatballs and gravy around town (in between eating a million kanelbular). My favorite meatballs were always those that were more generously-seasoned with spices such as nutmeg and ginger and allspice, those that were browned until caramelized and slightly crispy on the outsides, and of course, those served up with creamy potatoes and gravy and a spoonful of lingonberry sauce on the side. The Swedes definitely have this classic combo dialed in — those savory, creamy, sweet flavors are just impossible to beat!

Now that we’re back in the States, I’ve been working on fine-tuning my own favorite Swedish meatball recipe to make here at home. I’ve aimed for it to be as traditional as possible (although from what I’ve read, there are a number of different ways that this classic is actually prepared in Sweden, so please take my interpretation with a grain of salt). The meatball recipe is a riff on my tried-and-true classic meatball recipe, but browned on the stovetop with some different seasonings mixed in and then topped with a classic creamy gravy. I highly recommend whipping up a batch of my favorite mashed potatoes to serve here, or you can opt for wide egg noodles instead. And if lingonberry sauce isn’t available where you are (we admittedly pick up ours from IKEA or Amazon), a dollop of cranberry sauce on each plate is always a delicious substitute too.

Let’s make some Swedish meatballs!

Swedish Meatballs Recipe | 1-Minute Video

Swedish Meatball Ingredients

Here are a few notes about each of the Swedish meatball ingredients you will need to make this recipe:

• Ground beef and pork: I like to use a 50/50 mix of the two to make meatballs, but you can also make all-beef or all-pork meatballs if you prefer. (Or you can sub in ground turkey or chicken.)
• Panko breadcrumbs: We’ll briefly soak Panko in milk to create a panade, which will help to keep these meatballs moist and tender and bind all of the ingredients together.
• Milk: Feel free to use your favorite dairy or non-dairy plain milk to soak the breadcrumbs.
• Garlic and onion: Grated yellow onion and minced garlic will serve as our base aromatics for the meatballs. I highly recommend grating the onion so that it more or less disappears into the meatballs and you don’t bite into large chunks.
• Eggs: Eggs serve as our primary binding agent here to help hold all of these ingredients together.
• Parsley: We will mix some chopped parsley into the meatballs themselves for a hint of color and freshness, then I also love saving a bit to sprinkle on top of the final dish as a garnish.
• Seasonings: There are a number of different ways to season Swedish meatballs, but I love going with a traditional blend of ground allspice, ground ginger and ground nutmeg. Plus don’t forget a generous sprinkling of fine sea salt and freshly-cracked black pepper.
• Butter and flour: We will combine butter with all-purpose flour to create a roux to thicken the gravy.
• Beef broth: I recommend a good-quality beef broth in the gravy since its flavor will really shine through here.
• Heavy cream: You’re welcome to add either heavy cream or sour cream to the gravy to make it extra smooth and creamy. I find that heavy cream is much more forgiving here, since sour cream can “break” the sauce if overheated, but either option is delicious.
• Dijon mustard: Finally, I recommend adding a few teaspoons of Dijon mustard to season the Swedish gravy.

How To Make Swedish Meatballs

Detailed instructions for how to make Swedish meatballs are included in the recipe box below, but here are 5 extra tips to keep in mind too:

• Don’t skip the panade. It’s no secret that I’m a big believer using a panade when making all kinds of meatballs! This simple technique of soaking breadcrumbs in milk before adding the mixture to meatballs helps to lock extra moisture into the meat and ensures that they stay nice and tender.
• Season generously. Don’t hesitate to season these meatballs generously. If you have the extra time, you’re always welcome to cook a test meatball just to make sure that the seasoning is right where you want it (especially if you’re experimenting with different seasonings).
• Mix gently. As always when making meatballs, you want to avoid overworking the mixture so that the meatballs are not overly tough. Mix all of the components just until combined, form the balls gently, and you’ll be good to go.
• Use a scoop. I find that using an ice cream scoop makes the portioning part go much more quickly and tends to yield much more uniformly sized meatballs. Feel free to also weigh the meatballs on a kitchen scale if you would like to ensure that they all cook evenly.
• Take time to brown. Don’t rush the step of browning the meatballs in oil! It adds so much delicious, caramelized, savory flavor to each meatball and really complements the flavor of the gravy as well. When browning meatballs, it’s important not to overcrowd the pan, which is why I recommend browning them in two separate batches so that they can fit in an even layer. And avoid the urge to flip your meatballs too often — they usually need to sit in place for at least a few minutes in order to brown on the bottom before flipping.

How To Serve Swedish Meatballs

Looking for different ways to serve Swedish meatballs? Here are a few of our traditional and non-traditional favorites:

• Traditional: Serve the meatballs and gravy over mashed potatoes with a side of lingonberry sauce. (Or if you can’t find lingonberries, cranberry sauce works well too!)
• Over noodles: Serve the meatballs and gravy over wide egg noodles.
• Skewers: Serve the meatballs on skewers as an appetizer to dip in gravy (or another sauce of your choice).
• Subs: Serve the meatballs and gravy in a sub roll and top with melted cheese to make a meatball sub.
• Grain bowls: Serve the meatballs and gravy over quinoa or farro with a side of roasted vegetables for a well-balanced meal.

Recipe Variations

Here are a few (non-traditional) variations that you’re welcome to try with this Swedish meatballs recipe:

• Add different herbs: Add different herbs (such as dill or rosemary) to the meatballs and/or gravy.
• Add lemon: Add lemon juice and zest to the meatballs and/or gravy.
• Add mushrooms: Add sautéed sliced mushrooms to the gravy.
• Make it gluten-free: Use gluten-free Panko in the meatballs and a cornstarch slurry (instead of flour) to thicken the gravy.

More Meatball Recipes

Looking for more easy meatball recipes to try? Here are a few of our favorites:

• Classic Meatballs
• Chicken Meatballs
• Greek Meatballs

Swedish Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Ali
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x

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Description

This traditional Swedish meatballs recipe is bursting with rich, savory flavors and topped with a creamy gravy. Always so comforting served over mashed potatoes or noodles!

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Ingredients

Meatball Ingredients:

• 1 cup Panko breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 pound ground pork
• 4 cloves garlic, pressed or minced
• 2 eggs
• 2 tablespoons finely-chopped fresh parsley, plus extra for garnish
• 1/4 cup grated yellow onion
• 1 teaspoon fine sea salt
• 1/2 teaspoon each: black pepper, ground allspice, ground ginger, ground nutmeg
• 2 tablespoons olive oil, divided

Gravy Ingredients:

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups beef broth
• 2/3 cup heavy cream
• 2 teaspoons Dijon mustard (optional)
• fine sea salt and freshly-ground black pepper

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Instructions

1. Make the panade. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
2. Combine remaining ingredients. Add the ground beef, ground pork, garlic, eggs, parsley, and onion to the (same) mixing bowl. Sprinkle the sea salt, black pepper, allspices, ginger and nutmeg evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
3. Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls (about 40g each) and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
4. Brown the meatballs. Heat 1 tablespoon olive oil in a large nonstick sauté pan over medium-high heat. Add half of the meatballs in an even layer and cook, turning occasionally, until browned on all sides. Transfer the meatballs to a clean plate. Repeat this process with the remaining olive oil and meatballs, transferring the browned meatballs to the same clean plate. Discard any remaining pan drippings.
5. Make the gravy. Add the butter to the same sauté pan and cook until melted. Whisk in the flour until combined and cook, whisking occasionally, for 1 minute. Gradually add the beef stock to the pan, whisking constantly to combine. Continue cooking until the mixture has thickened, then stir in the heavy cream and Dijon until combined. Taste and season with salt and pepper as needed. (Depending on the brand of beef stock used, you may need a generous amount of salt here, so don’t be shy!)
6. Finish cooking the meatballs. Add the meatballs into the pan with the gravy in an even layer. Continue cooking for 5 to 10 minutes, flipping occasionally, until the meatballs are cooked through and no longer pink inside.
7. Serve. Serve warm over mashed potatoes or egg noodles, garnished with extra parsley and a few twists of freshly-ground black pepper.

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On those days when you’re craving a cozy bowl of pasta alla bolognese but prefer to skip the meat, this lentil bolognese is here for you. ♡

We end up making some version of this plant-based bolognese most often in our house, especially so that my vegetarian husband and lentil-obsessed toddler can enjoy it. But I’m pretty sure that any meat-eaters in your own house will love it too!

The earthy lentils here add a wonderfully hearty texture and earthy flavor to the sauce, plus a generous extra dose of protein, which I love. And it’s hard to see, but there are a ton of finely-chopped mushrooms hiding in there too, which help to add that classically “meaty” umami flavor to the sauce along with the traditional carrots, onion and celery. I admittedly like to go big on seasonings when it comes to bolognese, with lots of garlic, herbs, crushed red pepper flakes, and a hint of balsamic vinegar added in for lots of savory flavor. And while traditional bolognese is usually finished with dairy milk, you’re welcome to sub in your favorite plain plant-based milk if you would like to make this recipe vegan.

Heads up that this recipe makes a big batch of sauce! So you can either use it to make a big pot of pasta, or save some of the leftovers sauce to freeze for later or serve again with gnocchi, polenta, potatoes, or whatever else sounds good.

Let’s simmer up a big batch together!
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These brown butter shortbread bars are downright swoon-worthy. ♡

Seriously. I’ve baked up a record amount of shortbread during this season of Ted Lasso, inspired by his famous biscuits that he gives to Rebecca week after week. And after playing around with various takes on classic shortbread recipes, and getting lots of feedback from friends who have been more than happy to taste test, we’ve finally settled on a winning recipe that I’m certain would be Ted-approved.

Like most classic shortbread recipes, this one features the 4 usual ingredients — butter, flour, sugar and salt. But I’ve amped things up by browning the butter, which adds an irresistibly nutty, toasty and rich notes to the shortbread. I’ve also added a hint of vanilla to the batter, which rounds out the flavors and brings everything together nicely. Then I’m absolutely going to insist that you sprinkle a bit of flaky sea salt on top to finish — the salty-sweet combo is works so well here and really makes the brown buttery flavors sing!

Just like Ted, I’m convinced that these shortbread bars (or “biscuits” as they would say in the UK) are best for sharing. So I hope you’ll bake up a quick batch to share with those you love and enjoy, enjoy!

Brown Butter Shortbread Bars Recipe | 1-Minute Video

Brown Butter Shortbread Ingredients

Here are a few brief notes about the brown butter shortbread ingredients you will need to make your own “Ted Lasso biscuits”:

• Unsalted butter: I wrote this recipe using unsalted butter. But if you happen to only have salted butter on hand, no problem, just reduce the amount of fine sea salt in the recipe to 1/4 teaspoon (instead of 3/4 teaspoon). We will brown the butter to add some extra rich and toasty flavor, then add 2 tablespoons of water back to the butter to replace some of the liquid that evaporated during the browning process.
• All-purpose flour: We’re going with classic all-purpose flour in these bars, which is traditionally used to make shortbread. Also, please note that 1 cup = 142 g flour in my recipes, and always recommend weighing the flour with a kitchen scale if you have one.
• Powdered sugar: Likewise, I also recommend weighing the powdered sugar to ensure that you have the proper quantity.
• Vanilla extract: A touch of vanilla pairs so beautifully here with the toasty brown butter flavor.
• Salt: + flaky sea salt: Finally, we will use fine sea salt in the bars themselves. Then I also highly recommend sprinkling the baked bars with a hint of flaky sea salt to finish. The sweet + salt combination here is downright irresistible.

How To Make Shortbread Bars

Detailed instructions are included in the full recipe box below, but here are a few extra tips to help with each step:

1. Brown the butter. I recommend doing this step a few hours before you plan to bake the shortbread so that the brown butter will have time to chill and harden again. (Chilling the brown butter is optional, but it will give the bars a much better texture once baked.) To chill the butter faster, I recommend placing it in a large shallow bowl or baking dish.
2. Mix the dough. It’s easiest to do this step with either a hand mixer or a stand mixer, since we’ll need to cream the brown butter and sugars together. Once you’ve added in the salt, vanilla and extra water, take care to just briefly mix the batter until combined. We don’t want to overmix it.
3. Press dough into pan. We will press the batter evenly into a parchment-lined baking pan and then use a toothpick (or a fork) to briefly poke holes all over the dough.
4. Bake. The shortbread will bake for about 50 to 55 minutes or until it’s golden brown and lightly firm to the touch. Transfer the pan to a wire rack to cool for 20 minutes, and then carefully lift up the parchment and transfer the large bar to a cutting board. At this point, you can slice the shortbread into your desired size/shape of bars and sprinkle with flaky sea salt.

Shortbread FAQs

A few quick shortbread questions:

• How do these compare to the actual Ted Lasso biscuits? Well, hopefully much better than the originals, at least according to this famous interview with Hannah Waddingham! ;)
• Where can you find pink boxes? Here are the boxes we used for these photos from Amazon.
• What’s the difference between shortbread biscuits and cookies? No difference. In the UK, these would be referred to as shortbread “biscuits”, while in the States, they are more commonly called shortbread “cookies” or “bars.”
• Do you need to let the brown butter chill? I really recommend it to give the shortbread optimum texture. If you’re in a rush though, you can go ahead and mix the batter while the brown butter is still hot, but just know that the shortbread will be much more dense and will not rise well. The bars will still taste great though.
• When is the best time to cut the bars? I experimented with a number of methods of cutting the bars before, during, shortly after, and awhile after baking, and found that I consistently had the best success cutting them about 20 minutes after baking while the bars were still warm. They always sliced very cleanly and evenly!
• What if the poked holes close up while baking? No problem — they may close up! We poke the holes initially to help the biscuits rise while baking. But I’ve found that when using butter, they often close up while baking.

More Buttery Cookie Recipes

Looking for more delicious cookie recipes to try? Here are a few of our favorites:

• Linzer Cookies
• Chocolate Chipless Cookies
• Lemon Thumbprint Cookies
• Coconut Lime Shortbread Cookies

Brown Butter Shortbread Bars (Ted Lasso Biscuits)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews

• Author: Ali
• Prep Time: 25 mins
• Cook Time: 50 mins
• Total Time: 1 hour 15 mins
• Yield: 18 biscuits 1x

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Description

This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious.

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Ingredients

• 1 cup (227g) unsalted butter (plus 2 tablespoons water)
• 1 cup (120g) powdered sugar
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract
• 2 cups (284g) all-purpose flour
• flaky sea salt

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Instructions

1. Brown the butter. Melt the butter in the large sauté pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.) Refrigerate the butter for 1 hour or until it solidifies into a soft consistency, similar to mayonnaise.
2. Prep the oven and baking pan. Heat oven to 300°F. Line a 8×8-inch baking pan with parchment paper.
3. Mix the dough. Transfer the chilled butter to the bowl of a stand mixer and add the powdered sugar. Using the paddle attachment, cream the butter and sugar together on medium-high speed for 2 minutes or until pale and creamy. Add in the salt, vanilla extract, 2 tablespoons of water, and beat briefly until combined. Add the flour and beat until just combined (do not overmix). 
4. Press dough into pan. Press the dough as evenly as possible into the prepared baking pan. Use a toothpick or a fork to poke holes all over the dough about 1 inch apart.
5. Bake. Bake for 50 to 55 minutes or until golden brown and lightly firm to the touch. Transfer the pan to a wire rack to cool for 20 minutes. Then carefully lift up the parchment and transfer the large bar to a cutting board. Slice into your desired size of bars and sprinkle with flaky sea salt.
6. Serve. Serve and enjoy!

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Notes

Prep time: Please note that the prep time listed does not include the time needed to chill the butter, which generally takes between 1-2 hours.

I can’t tell you how much I adore these cookies. ♡

They’re like little lemony rays of sunshine and just so yummy and perfect for springtime.

I’ve been playing around with this recipe for the past few months and have finally landed on the balance of flavors that I think you’re going to love. The thumbprint cookie base here has a light melt-in-your-mouth texture, it’s sweet but not too sweet, perfectly buttery, and accented with hints of almond and vanilla. Each cookie then is filled with generous pools of tart lemon curd — well-worth the extra 15 minutes to make homemade, by the way — which perfectly complements the cookies with a burst of zippy, sweet, lemony flavor in each bite.

They’re seriously the most delightful little cookies and our friends have raved every time we’ve served them. So if you love a good lemony cookie, I hope you’ll give them a try!

Lemon Thumbprint Cookies Recipe | 1-Minute Video

Lemon Thumbprint Cookie Ingredients

Here are a few brief notes about the ingredients you will need to make these lemon thumbprints:

• Lemon curd: As mentioned above, I highly recommend making a batch of homemade lemon curd for these cookies if you have an extra 15 minutes! It’s easy to make with 5 ingredients and using freshly-squeezed lemon juice really makes the flavor pop. That said, if you’re in a pinch, store-bought lemon curd will work just fine here too.
• All-purpose flour: We’ve tested these cookies using traditional all-purpose flour and gluten-free all-purpose flour and both work well!
• Almond flour: We will also add some almond flour to the cookie dough for texture and extra almond-y flavor.
• Salt: Necessary to bring out the best of these delicious flavors! (Feel free to add an additional sprinkle of flaky sea salt to finish, if you like a salty cookie.)
• Butter: This recipe uses unsalted butter, but if you only have salted butter on hand, just omit the 1/2 teaspoon of salt included in the recipe.
• Sugar: Cane sugar or basic white granulated sugar can be used to sweeten the cookies.
• Vanilla and almond extracts: We recommend using a hint of both extracts.
• Lemon zest: We will add the zest of one lemon to give the cookie base a hint of lemony flavor too.

Tips For Making These Thumbprint Cookies

Full instructions are included in the recipe box below, but here are a few additional tips for making these lemon curd thumbprint cookies:

• Make the lemon curd first. If you do, in fact, decide to make homemade lemon curd for this recipe, I recommend making it first so that it can have some time to cool in the refrigerator before filling.
• Use a rounded teaspoon. Traditional thumbprint cookies are indented with (yes) your thumb, which can totally work. But if you’re interested in more uniform, even indents, I find it’s easiest to use a round 1-teaspoon measuring spoon.
• Don’t worry if the dough cracks. As you can see from the photos, this dough does not use eggs and is meant to be a touch on the drier side, so it’s totally okay if it cracks a bit as you make the indents.
• You’re welcome to add the curd before or after baking. I personally like the texture of the lemon curd better when it is added after baking, so that it’s still a bit soft. But it’s equally delicious added to the thumbprints before baking, which allows it to set up much more quickly. If you do choose the latter, be sure not to overfill the cookies to prevent the lemon curd from leaking out while baking.

Recipe Variations

Here are a few additional ways that you’re welcome to customize this recipe if you would like:

• Add flaky salt: Sprinkle on a pinch of flaky sea salt to the cookies after adding the lemon curd.
• Add ginger: Add a teaspoon of ground ginger to the dough if you would like a hint of ginger flavor.
• Use a different type of citrus: Use orange, lime or grapefruit in place of the lemon.
• Make it gluten-free: Use a gluten-free 1:1 all-purpose flour blend in place of traditional all-purpose flour.
• Make it vegan: Use vegan butter and a vegan lemon curd.

More Lemon Dessert Recipes

Looking for more lemon dessert recipes to enjoy? Here are a few of our favorites:

• Lemon Bars
• Citrus Olive Oil Cake
• Lemon Meringue Pie
• Lemon Rosemary Shortbread Cookies

Lemon Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 24 to 28 cookies 1x

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Ingredients

• 2 cups (284 g) all-purpose flour
• 1 1/3 cup (145 g) almond flour
• 1/2 teaspoon fine sea salt
• 1 cup (227 g) unsalted butter, room temperature
• 1/2 cup (115g ) cane sugar (or white granulated sugar)
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• zest of 1 lemon
• 1/2 cup lemon curd

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Instructions

1. Prep oven and baking sheet. Heat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix dry ingredients. In a small mixing bowl, whisk together the flours and salt until combined.
3. Mix the dough. Combine the butter and sugar in the bowl of a stand mixer (or see hand mixer instructions below). Using the paddle attachment, cream together on medium speed for about 1 minute, or until light and fluffy. Add the vanilla extract, almond extract, lemon zest and briefly mix to combine. Add the flour mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed.
4. Form the dough. Roll the dough into 1.5-tablespoon balls (about 20 grams each) and place a few inches apart on the prepared cookie sheet. Use a round teaspoon or your thumb or the bottom of a wooden spoon to press an indent into each dough ball.*
5. Bake. Bake for 14 to 16 minutes or until the cookies are very lightly golden. Transfer the pan to a wire baking rack. Use the same teaspoon/spoon/thumb to immediately re-indent the cookies while they are still soft, then fill with lemon curd.
6. Serve. Serve warm and enjoy!

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Equipment

Almond Extract

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Zester

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Almond Flour

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Notes

Lemon curd timing: Feel free to add the lemon curd before baking (at the end of step 4) or after baking (as written in step 5). Both approaches taste great but yield a slightly different texture. If you add the lemon curd before baking, it will set up immediately. If you add the lemon curd after baking, it will still be a bit soft and spreadable.