I'm taking a meal to a family tomorrow, which has had some health challenges this fall. Along with my usual pasta dish, I experimented with another lemon-flavored dessert, after yesterday's traditional lemon bars. The reaction is mixed: Sis thought they were too lemony; Mama thought there was too much crust. I like the concentrated lemon curd and agree about the crust. I feel another variation coming on. Until then, here they are:
Lemon Curd Bars
1 1/2 cups all-purpose flour
1/3 cup sugar
Pinch of salt
10 tablespoons unsalted butter, at room temperature
6 tablespoons lemon curd
Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
Bake the crust, 15 minutes. Spread the lemon curd on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.
adapted from Food Network "Marmalade Shortbread Bars"
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