Description
Tart and creamy lemon curd on a buttery shortbread crust, finished with flaky sea salt to balance the sweetness.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Flaky sea salt for garnish
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Mix 1 cup flour, 1/2 cup powdered sugar, and 1/2 cup melted butter until crumbly.
- Press the mixture firmly into the pan and bake for 20 minutes until light golden.
- In a bowl, whisk 2 cups granulated sugar, 4 eggs, 1/2 cup lemon juice, lemon zest, and vanilla until smooth.
- Pour the lemon mixture over the baked crust.
- Bake for 20-25 minutes until the filling is set and no longer jiggles in the center.
- Cool completely in the pan, then refrigerate for 2 hours.
- Lift out with parchment, slice into squares, and sprinkle with flaky sea salt.