Lemon Bars

(about 25 squares)

These lemon squares probably won't last very long, which kinda makes them a bad idea, but I have been thinking about them for quite some time now.

shortbread crust
1 cup flour
3 tbsp icing sugar
1/2 tsp baking powder
8 tbsp butter, (1 stick)

Preheat the oven to 350°F.

Combine the flour, icing sugar, and baking powder in the bowl of a food processor fitted with the dough blade. Pulse a few times to combine well.

Cut the butter into a few pieces and scatter them evenly over the flour mixture. Pulse a few more times until the mixture resembles a course crumbs.

Remove and pack firmly into the bottom of an 8" square baking dish.

Bake the shortbread for about 20 minutes or until the top looks golden brown. In the meantime, prepare the lemon curd.

lemon curd
1/2 - 3/4 cup sugar, depending on how tangy or sweet you like your curd
zest from 2 large lemons
juice from 2 large lemons, about 1/2 cup
2 eggs
2 egg yolks

Place the sugar and lemon zest into the bowl of a food processor fitted with the steel blade. Let the motor run until the zest and sugar are well combined.

Add the lemon juice, eggs and egg yolks. Run the motor until the mixture is well combined.

When the shortbread crust is ready, remove it from the oven and pour the lemon mixture evenly over it.

Return to the oven and continue baking for another 20 minutes or until the lemon curd has set.

Remove and allow to cool. Dust with icing sugar, if you like. Cut into squares.