Ingredients
- FOR THE LEMON CURD:
- 8 tbsp. unsalted butter, cubed and chilled
- 1 cup sugar
- 3 eggs
- Zest and juice of 2 large lemons
- FOR THE SHORTBREAD CRUST:
- 12 tbsp. unsalted butter, softened
- 2 ½ tbsp. sugar
- 2 ½ tbsp. confectioner's sugar, plus more for dusting
- 1⅓ cup flour
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