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Lemon Curd Squares with Rosemary Recipe | Cook the Book
Ingredients (14)
- For the Shortbread:
- 3 cups all-purpose flour
- 1 1/2 cups (3 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/3 cup confectioners' sugar, plus additional for sprinkling
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon finely grated lemon zest
- For the Lemon Curd:
- 6 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 2/3 cup freshly squeezed lemon juice (3 to 4 lemons)
- 1/4 cup all-purpose flour
- 1 tablespoon finely grated lemon zest
- Pinch kosher salt
Directions
Learn how to make this recipe at Serious Eats