Delicious Lemon Cream Filled French Shortbread Cookies

In a large bowl, mix together the sugar and egg yolks. Then, split the vanilla pod and scrape out the seeds. Add the seeds to the bowl and mix thoroughly.

Next, add the softened butter and mix until smooth. Gradually add the flour, salt, and baking powder to the mixture. Once the dough is formed, wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.

While the pastry is chilling, let’s prepare the lemon pastry cream.

In a saucepan, heat the milk and lemon zest over medium heat until it starts to simmer.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.

Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens. Remove from the heat and transfer the pastry cream to a bowl. Let it cool, then cover with plastic wrap and refrigerate until ready to use.

Now, let’s finish making our Sablés Bretons.