These lemon bars were terrific. Not your more commonly found lemon squares in bazaars and malls, these are little squares of solid shortbread with an intense lemon curd on top and a nice dusting of confectioners sugar to temper the zing of lemon. First, make a shortbread base with the following ingredients 10 tablespoons of unsalted butter, cold; 2 tablespoons of powdered sugar, 2 tablespoons of granulated sugar and 1 and1/4 cup of all-purpose flour. Take out your food processor and blitz the two sugars for about a minute to make them nice and fine. Add the butter in little cubes cold and pulse until sugar is mixed in. Add the flour and pulse until there are moist chunks of dough. Put the dough in a plastic bag and press it together to form one piece.
Put the dough in a 8 by 8 inch pan and push the dough to the edges and ensure that the dough is relatively flat and well-spread out. Poke holes in the dough with the tines of a fork and bake for about 30 minutes in a 325 degree F oven until the edges are pale golden color. While the shortbread is baking, make the lemon curd in the recipe here. Once the shortbread is cooked, remove it from the oven and turn the temperature down to 300 degree F. Spread the lemon curd on top of the shortbread and spread evenly and cook in the oven for another 10 minutes. Remove from the oven, cool on a wire rack and store in the refrigerator for several hours before cutting the bars. Sprinkle with powdered sugar just before serving. These were really good. I thought they were excellent with tea but I bet they would go with just about anythingâ€¦ The recipe here is Ms. Berenbaumâ€™s from her book â€œRoseâ€™s Christmas Cookies,â€ a superb addition to any serious bakerâ€™s library.