Ingredients:
- 1 batch (2 cups) lemon curd, homemade or store bought
- 10 Tablespoons unsalted butter, softened
- 2 Tablespoons powdered sugar
- 2 Tablespoons granulated sugar
- 1 1/4 cups bleached all-purpose flour
- For topping, optional:
- Powdered sugar
- Fresh berries (strawberries, raspberries, blueberries, etc.)
- Preheat oven to 325 degrees F. Line a 13 x 9-inch pan with aluminum foil and coat lightly with nonstick cooking spray; set aside.
- In a large bowl with an electric mixer, beat butter and sugars until light and fluffy. With your fingers or with the electric mixer, mix in flour until incorporated. If using the mixer, add flour in 2 parts.
- Pat dough evenly into prepared pan. Bake for 30 minutes, or until edges are lightly browned and top is pale golden (do not brown).
- Remove shortbread from oven. Lower oven temperature to 300 degrees F. Pour lemon curd on top of shortbread, and return to the oven for 30 minutes.
- Cool completely in the pan on a wire rack. Refrigerate pan for 30 minutes to set curd completely before cutting into bars. Using foil overhang, lift lemon-shortbread mixture from pan. Sprinkle with powdered sugar and cut into bars. Top bars with fresh berries, if desired.
Source Recipes : -Here-
