Lemon Curd Squares with Rosemary Recipe | Cook the Book

Serves: 24 Save

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