Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup high-quality lemon curd (store-bought or homemade)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang on the sides. This makes it easy to lift the bars out later. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes of high-speed mixing.
- Add the egg yolk, vanilla extract, and fresh lemon zest to the butter mixture. Beat again until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix, or the bars will become tough rather than crumbly.
- Press about two-thirds of the dough into the bottom of your prepared baking pan, spreading it into an even layer. Use your thumb or the back of a small spoon to create rows of shallow “thumbprint” indentations across the surface of the dough. This creates little pockets for the lemon curd to sit in during the baking process.
- Spread the lemon curd evenly over the base, making sure it fills the indentations you created. Take the remaining one-third of the dough and crumble it over the top of the lemon curd layer. Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are lightly golden brown. The center should still look slightly soft but set.
- Remove the pan from the oven and let it cool completely on a wire rack. This step is crucial because the lemon curd needs time to set. Once cool, use the parchment paper handles to lift the entire block out of the pan. Dust the top generously with powdered sugar, then slice into 16 even squares. Serve and enjoy your bright, citrusy creation!
- Cook Time: 40 minutes