Instructions: Shortbread:
In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with a mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

Prepare pan: Line the bottom and 2 sides of a 8 x 8 x 2 inch baking pan (preferably metal)Ewith an 8" x 16" strip of heavy aluminum foil.

Place 1 oven rack in the middle of the oven. Preheat the oven to 325 FEE(If using a glass pan, lower the temperature 25 F.)

Pat the dough in the prepared pan. Use a fork to prick the dough all over. Bake for 30-40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.

Lemon Curd Topping:
Have a strainer, suspended over a bowl, ready near your range.

In a heavy noncorrodible sauce pan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in lemon juice, butter, and salt. Cook over medium low hear, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer wil read 196 F) the mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140 F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

Putting the two together:
When the shortbread is baked, remove it from the oven, lower the temp to 300 F, pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.

Cool the lemon curd-topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon-curd covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in 3rds, then half the other way, and then each half in 3rds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

Keeps:
3 days at room temperature
3 weeks refrigerated (individually wrapped in plastic wrap to prevent drying)

3 months frozen

Yield: 1 1/2 dozen E2 2/3" x 1 1/3" bars

Kris Says: I make these for Christmas Pot Lucks and there are never any left to take home.

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