Dessert in a glass: Layered tangy lemon curd and shortbread

Want to impress your dinner guests? Serve this pretty, delicious dessert that’s easier to make than you think. It never fails. When I bring out desserts made in separate jars or glasses from the fridge, my dinner guests’ eyes get real big and light up. It’s such a great way to impress your friends and family. And it couldn’t be easier. I think the hardest part of making a dessert in a glass is finding the right size canning jars or shot glasses in the store. Otherwise it’s a piece of cake.
Dessert in a glass: Layered tangy lemon curd and shortbread

For the lemon curd

  1. 2 lemons
  2. 1/4 cup (1/2 stick) butter
  3. 1 cup sugar
  4. 2 eggs

For the dessert

  • 14 Lorna Doone shortbread cookies (or your favorite shortbread cookies)
  • Lemon curd
  • 2 cups Cool Whip whipped topping
  • Zest from 1 lemon (for garnish)

For the lemon curd

  • Zest and juice each lemon. Set aside for a moment.
  • In a small bowl, add the eggs and, if possible, remove the small white part by the yolk. Beat the eggs and set aside for a moment.
  • On low to medium heat, warm the water in a medium double boiler pan.
  • When the water is hot or boiling, add the butter to the top pan.
  • When the butter is melted, add the lemon juice, lemon zest and sugar. Stir together.
  • While continuously whisking the ingredients, slowly add the egg just a little at a time.
  • Once all of the egg is in the pan continue to whisk all ingredients together until the egg is fully cooked and the consistency turns creamy and slightly thickens.