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