SHORTBREAD CRUST: 6 T butter 1/4 c powdered sugar 3/4 c flour pinch of salt
LEMON CURD: 1/2 c sugar 1 t lemon zest 3 T lemon juice 1 L egg 1 L egg yolk, white reserved 1/4 t baking powder 1 T flour sprinkle powdered sugar
Preheat the oven to 350°. The best pan for these bars is a glass bread loaf pan measuring 9” x 5” x 3”. You do not want the acidic lemon curd to touch the sides of a metal pan.
Add all crust ingredients In a bowl. Use a pastry blender or fingers to rub butter into flour, sugar, and salt.
Press this mixture into the bottom of loaf pan firmly. Bake for 25 min or until the edges are slightly browned and the top is not wet to the touch.
Once you remove pan from oven, start making your filling. (Do not make the filling ahead of time,)
In a small bowl, beat with a hand-held electric mixer granulated sugar, lemon juice, lemon zest, whole egg, and egg yolk. Beat mixture well until it becomes frothy, about 1 min.
Beat in baking powder and flour until no lumps remain. Pour mixture over crust that has been cooling. Return pan to oven for another 20 min, or until filling sets.
Immediately remove bars from loaf pan and allow to cool before dusting with powdered sugar and cutting into bars.