Makes about 16 squares Difficulty
For shortbread: 8 Tablespoons unsalted butter, at room temperature 2 Tablespoons sugar 1 Tablespoon confectioners’ sugar 1/2 teaspoon vanilla 1-1/8 cup gf flour 1/4 teaspoon baking powder 1/4 teaspoon salt
For lemon curd: 1 cup fresh lemon juice 4 Tablespoons unsalted butter 2 Tablespoons cream 1 cup sugar 4 large eggs 2 large egg yolks 1/4 teaspoon salt 1/4 teaspoon vanilla
For shortbread: In a large bowl, combine butter, sugar and confectioners’ sugar. Beat with an electric mixer on medium speed until mixture is light and fluffy. Beat in vanilla.
In a medium bowl, sift together, flour baking powder and salt. On low speed, slowly mix together dry ingredients with wet ingredients, until completely mixed. Place dough onto a sheet of plastic. Completely wrap dough and press to form a 1/2" thick square. Place dough in refrigerator for 20 minutes.
Preheat oven to 350 degrees F.
When dough is ready, place it between two sheets of parchment paper and roll out until it forms a larger than 8"x8" square, 1/4" thick. Remove top layer of parchment and trim dough to a 8"x8" square. Place dough into a greased 8"x8" baking dish, pressing dough into bottom of pan.
Bake for 25 to 30 minutes, or until shortbread is golden in color. Remove dish from oven, leaving oven on.
For the curd: In a medium saucepan, heat lemon juice, butter and cream until just before boiling; remove from heat.
In a bowl, whisk sugar, eggs and yolks until well blended. Whisk in a small amount of hot lemon mixture; continue to whisk in small amounts until all is blended.
Pour entire mixture back into pan and heat to medium, stirring constantly with a wooden spoon. Cook until curd coats bottom of spoon. Remove from heat and stir in salt and vanilla.
Pour curd over shortbread and smooth top evenly.
Bake at 350 degrees F. 15 to 20 minutes, or until curd jiggles like jello.
Refrigerate for at least 4 hours. Cut into squares.
These lemon squares are quite tart. They will become less tart the next day.