Meyer Lemon Honey Curd

1. Fill a pot with 1 to 2 inches of water and bring to a simmer, keeping on medium heat. In a heatproof glass bowl, add honey, yolks, butter, lemon juice and zest and place over the simmering water. Make sure the bottom of the bowl does not touch the water. Cook until the mixture reaches 170ºF (76ºC), making sure to stir constantly to prevent the yolks from curdling. It will take about 20 minutes or so and the mixture should thicken slightly. It may seem thin, but don't worry, it will thicken considerably as it cools in the fridge.
2. Strain your mixture into a clean bowl and transfer to glass jars. Place cling wrap on top of the curd to prevent a skin from forming and place in the fridge until needed. Can be made in advance and stored in the fridge for up 10 days. 

Honey Shortbread Cookies

1. In the bowl of your stand mixer fitted with a paddle attachment, mix room temperature butter, honey and vanilla until light and fluffy. About 2 minutes on medium. *You can also use a hand-held mixer or mix by hand.
2. Add sifted confectioners' sugar and mix until incorporated.
3. Next, sift in flour and salt and mix on the lowest setting just until combined. The dough will be a bit sticky.
4. Transfer dough to cling wrap and chill for at least 1 hour. I like to shape the dough into a rectangle, about 1-inch (2.5 cm) thickness to make it easier to roll out later. You can also divide and wrap the the dough into 2 pieces.
5. Roll your dough out to 1/8 inch (3.1 mm) thickness. Lightly dip your cookie cutter into flour and cut out your cookies. With a metal spatula, carefully transfer the cookies to 2 to 3 lined baking trays, placing them 2 inches apart. Gather the scraps, reroll and cut out more cookies. I used a 2.5 inch (6.3 cm) flower cookie cutter and got 36 cookies, making a total of 18 sandwiches. If at any point the dough gets too warm from handling, don’t fret, pop it back in the fridge for 15 minutes or so to firm.
6. With a round 1/2-inch (1.7 cm) cutter (I used the end of a piping tip), punch a hole in the center of 18 cookies, while leaving the other 18 whole. Place the trays of cookies in the freezer for 20 minutes before baking. This is a very important step and cannot be skipped!
7. Position a rack in the center of the oven and preheat to 350ºF (176ºC). Bake for 10 minutes, one tray at a time. Allow to sit on the tray for about 2 minutes, then transfer to a wire rack to cool completely.
8. Once the cookies are cooled, lightly sift confectioners’ sugar on each top cookie. Flip the bottom cookies over and spoon about 1 teaspoons of the meyer lemon honey curd in the center. Place the cookie with the hole, on top of the curd and press down lightly. Serve and Enjoy!!