These are a fantastic lemony dessert. Will disappear quickly if you bring them in to work.

Adapation from Patty Schenck’s recipe, using MommyFromSeattle’s comment on using more lemon.

Meta

Time: 1 hour

Serves: ~20

Make sure you have an 8x11 baking dish.

Ingredients

Shortbread

• 1 cup of butter, softened
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 teaspoon salt

Lemon Curd

• 2/3 cup of lemon juice (3-4 lemons for me)
• Zest of two lemons
• 4 eggs
• 1.5 cups white sugar
• 1/4 cup, 1 tablespoon all-purpose flour

Method

• Preheat the oven to 350f/175c

Shortbread

• Combine the ingredients in a blender/mixer until a soft dough forms. Press into the bottom of the pan.
• Bake until firm and golden. See notes on how long.
• Take out when baked.

Lemon Curd

• Whisk together the sugar and flour.
• Whisk in the eggs, lemon juice and lemon zest.

By Our Powers Combined

• Pour the lemon curd over the baked crust.
• Bank for an additional 20-25 minutes in the oven. The bars will firm up as they cool.
• While they’re cooling on the bench, sprinkle some sugar on the top. The heat will cause the sugar to melt slightly, making for a nice crust on top.
• Once they’ve cooked appropriately, cut them into squares.

Notes

• The original recipe said to bake the base for 15-20 minutes or until firm and golden. It took me 45 minutes to reach that point, but I suspect that is because I used a glass baking dish rather than a metal one.
• The original recipe also made way, way too much crust for my liking, so I removed some of it. Don’t be afraid to do so if you feel the same way, you can just bake some shortbread.