Shortbread And Lemon Curd Bars - butter

Method

• In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes. Don't let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.
• Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.
• Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
• Now begin the shortbread.
• Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
• Preheat oven to 325°
• In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
• Add the yolk and vanilla and continue to mix until completely incorporated.
• Slowly add the flour and mix until all combined.
• When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
• Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
• Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
• Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
• Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.