Servings: Makes about 24 bars
1 cup flour
1/4 cup packed brown sugar
1/2 tsp salt (this can be left out)
1/2 cup (1 stick) butter, cut into small pieces
1 cup lemon curd, chilled
Stir together flour, sugar and salt. Using pastry cutter, cut in butter until mixture resembles coarse crumbs. Knead dough with hands until it comes together.
Press dough into an 8×8 inch baking pan. Bake in a 350 degree oven for about 20 minutes, until lightly brown at the edges.
Let the shortbread cool completely, then spread chilled lemon curd over the top. Place in refrigerator to set (overnight is best, but if you’re pressed for time, an hour or two will do).
Cut into 24 bars, and serve. Store remainder (if there are any) in a covered container in the refrigerator.