These are sort of a cross between traditional thumb-print cookies and a lemon merginue pie. Instead of jam, the lemon shortbread shells are filled with tangy lemon curd and topped with a dollop of whipped cream. Why lemon curd instead of jam? Because I wanted to, and because it's delicious! They're like tiny little lemon pies.
Everyone knows that making things tiny increases their appeal by 200%.
The lemon curd recipe comes from Crave Cupcakes which is a cupcake store here in Canada that bakes up some delicious and popular cupcakes. I was thinking of trying out their curd recipe and then took it as a sign that I should when I opened my fridge and had exactly 7 eggs which is the amount the recipe calls for.