Lemon Curd Squares with Rosemary

1. Preheat Oven and Prepare Pan

Preheat your oven to 325°F. Grease a 9 × 13-inch baking pan and set aside.

2. Make the Shortbread Base

In a food processor, combine 3 cups of all-purpose flour, 1½ cups of unsalted butter, 1/2 cup of granulated sugar, 1/3 cup of confectioners’ sugar, 1 tablespoon of chopped fresh rosemary, and 1 teaspoon of lemon zest. Pulse until the mixture forms a dough. Press this dough evenly into the bottom of the prepared pan. Bake for about 40 minutes, or until the edges turn golden.

3. Prepare the Lemon Curd

While the shortbread is baking, whisk together 6 large eggs, 1½ cups of granulated sugar, 2/3 cup of freshly squeezed lemon juice, 1/4 cup of all-purpose flour, the remaining lemon zest, and a pinch of kosher salt in a large bowl until smooth.

4. Bake the Lemon Curd and Shortbread

Increase the oven temperature to 350°F. Pour the lemon curd mixture over the warm shortbread base. Return the pan to the oven and bake for an additional 20 minutes, or until the lemon curd is just set.

5. Cool and Cut the Squares

Allow the Lemon Curd Squares to cool to room temperature on a wire rack. Once cooled, cut them into squares. For best results, refrigerate them for up to 3 days. Before serving, sprinkle with a light dusting of confectioners’ sugar.