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Shortbread with Lemon Curd Bars Recipe


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     Shortbread with Lemon Curd Bars

Category   Desserts - Breads
Sub Category   None
Servings   12-16 bars
Preptime   60 min

1 cup flour
1/4 cup brown sugar
1/2 teaspoon salt
1 stick chilled unsalted butter, cut into small pieces
1 cup lemon curd, recipe follows, chilled
Confectioners for dusting
1 stick unsalted butter
3/4 cup sugar
1/2 cup fresh lemon juice
3 tablespoons finely grated lemon zest
Pinch salt
6 egg yolks

Position a rack in the middle of the oven and preheat the oven to 350F. Have ready an 8-inch square baking pan. 2. Whisk together the flour, brown sugar, and salt in a medium bowl and break up any lumps with your fingers. Cut in the butter with a pastry blender or 2 knives used scissors-fashion, until the mixture resembles coarse crumbs. Knead the dough until it comes together. Transfer the dough to the baking pan and press evenly into the bottom. Bake for 20 minutes, or until light golden brown. Let cool in the pan on a wire rack. 3. Spread the lemon curd over the crust. Refrigerate, loosely covered, until ready to serve. 4. Just before serving, lightly sift confectioners' sugar over the Lemon Curd and cut the cookies into 2-inch squares. Store in an airtight container.
Melt the butter in a heavy medium saucepan over medium-low heat. 2. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. 3. Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil. 4. Immediately pour the Lemon Curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to serve. (Lemon Curd keeps for a month in the refrigerator and for about 3 months in the freezer.

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