"A shortbread crust is topped with a sweet tart lemon curd for the perfect summer dessert...."
INGREDIENTS
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Shortbread crust:
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1½ cups all-purpose flour
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½ cup confectioners’ sugar (plus extra for sprinkling)
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¼ teaspoon salt
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12 tablespoons (1½ sticks) butter, melted and cooled
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Lemon filling:
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4 large eggs
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½ cup lemon juice
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1¼ cups granulated sugar
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¼ cup all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt