A light citrusy dessert from Toronto's queen of cakes, Dufflet Rosenberg.
Shortbread Base
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 lb. cold unsalted butter, cut into 1" pieces
Lemon Curd Topping
4 whole eggs
4 egg yolks
3/4 cup granulated sugar
3/4 cup fresh lemon juice
1/2 lb. cold unsalted butter, cut into 1" pieces
Shortbread Base
Step 1: Line the bottom of 9" x 13" baking pan with parchment paper.
Step 2: In a mixing bowl, combine flour and sugar.
Step 3: With pastry blender, or using a food processor, combine the flour/sugar with the butter until it becomes the texture of coarse crumbs. Press into bottom of baking pan.
Step 4: Bake in 350°F oven for about 20 minutes or until edges start to brown slightly. Cool.
Lemon Curd Topping
Step 1: Whisk eggs and egg yolks to blend.
Step 2: Combine lemon juice, sugar and butter in a heavy bottomed saucepan. Heat to a simmer over medium heat.
Step 3: Pour hot liquid gradually over eggs, whisking continuously until all of the liquid is combined with the eggs.
Step 4: Return the mixture to the saucepan and whisk over medium heat until thick and barely beginning to simmer. Remove from heat and strain into a clean container to cool.
Step 5: Pour topping over baked crust.
Step 6: Bake in 300°F oven for 10-15 minutes or until set. Cool and refrigerate.
Step 7: Dust with icing sugar and cut into desired size and shape.
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