INGREDIENTS
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Parchment paper
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3 large lemons
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2 cups all-purpose flour
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1 1/4 cups sugar
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1/2 teaspoon salt
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1/2 cup very cold butter, cubed
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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3/4 cup buttermilk*
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1 large egg
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1 1/2 teaspoons chopped fresh rosemary
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1 (10-oz.) jar lemon curd
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Powdered sugar
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Garnishes: fresh rosemary sprigs, lemon slices