Cook The Book: Lemon Curd Squares With Rosemary

Name: Cook The Book: Lemon Curd Squares With Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Adjust oven rack to middle position and preheat the oven to 325u00b0F. Lightly grease 9 x 13-inch baking pan.
2
For the Shortbread: combine flour, butter, granulated sugar, confectioners' sugar, rosemary, and lemon zest in food processor. Pulse until crumbly dough forms, about eight to ten 1-second pulses. Press dough into prepared pan and bake until shortbread is golden around edges, about 40 minutes. Remove from oven and set on wire cooling rack. Increase oven temperature to 350u00b0F.
3
While the shortbread is baking, prepare the lemon curd: In large bowl, whisk together eggs, sugar, lemon juice, flour, lemon zest, and salt.
4
Carefully pour lemon curd onto shortbread base and return pan to oven. Bake until topping is set and toothpick inserted into center come out clean, about 20 minutes. Return to wire cooling rack and allow to cool to room temperature before cutting into squares. Cover and refrigerate bars up to 3 days. Sprinkle with confectioners' sugar before serving.
5
Adapted from IN THE KITCHEN WITH A GOOD APPETITE by Melissa Clark. Copyright 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

1649

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cook The Book: Lemon Curd Squares With Rosemary falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!