Ingredients
- Shortbread crust: 1/2 cup unsalted butter (room temperature), 1 cup all-purpose flour, 1/4 cup powdered sugar
- Lemon curd filling: 1/2 cup lemon juice (2-3 lemons), 1 tbsp lemon zest, 3 large eggs (room temperature), 1 1/2 cups granulated sugar, 1/2 cup all-purpose flour (sifted)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Lightly spray 8×8 pan and optionally line with parchment paper.
- Beat butter, flour, and powdered sugar to form shortbread crumbs. Press into pan and chill 10-15 minutes. Bake 15-18 minutes until light golden.
- Mix lemon juice, zest, eggs, sugar, and flour until blended. Pour over cooled crust.
- Bake 25-30 minutes until top is almost set. Cool completely, then chill at least 1 hour.
- Dust with powdered sugar and cut into 16 bars before serving.
Notes
- Use a parchment sling for easier cutting.
- Overbaking may form a thin top crust; dust with powdered sugar if desired.
- Store airtight in fridge up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American