Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons unsalted butter, chilled
  • 2 tablespoons coconut oil (or butter, if you prefer)
  • 1/4 cup sugar
  • 3/4 cup all-purpose flour
  • 3 tablespoons rice flour
  • 1 pinch kosher salt
  • 1/3 cup of your favorite lemon curd
  • 4 tablespoons unsalted butter, chilled
  • 2 tablespoons sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 tablespoons rice flour
  • 1 pinch kosher salt

Instruction

  • Line an 8″ X 8″ square baking pan with parchment paper or foil. Preheat the oven to 350˚ F.
  • Combine the Shortbread Base ingredients in the bowl of a food processor, fitted with a blade. Pulse until it comes together into a ball of dough. Alternatively, use a pastry blender by hand.
  • Press the dough into the prepared baking dish, and flatten to evenly cover the bottom. Be sure to work the dough quickly with your fingers. If the dough becomes sticky, lightly flour your fingers. If the dough becomes too soft to work with, transfer it to the refrigerator for 10 minutes.
  • Dock the dough by poking it with the tines of a fork about 20 times. There will be a lot of fork holes all over the dough, to keep it from bubbling up during baking.
  • Slide the dish into the oven, and bake for 25 minutes, or until the dough begins to firm on the edges.
  • While the Base bakes, mix together the ingredients for the Shortbread Topping in the food processor, and wrap in plastic. Place in the refrigerator until the Shortbread Base is finished baking and cooled.
  • Remove the Shortbread Base from the oven, and cool. Increase the oven temperature to 375˚ F. Spread the lemon curd evenly across the top once the Base is cooled.
  • Remove the Shortbread Topping from the refrigerator and tear into pieces. Flatten the pieces with the heel of your hand on a workspace, scrape them up using a bench scraper, and arrange on top of the lemon curd. It’s fine to overlap the Topping in places, leaving little openings to allow the curd to ooze through during baking. Bake for 25 - 30 minutes.
  • Cool for 5 minutes in the pan before removing to a cooling rack. This is a very tender cookie bar, and will harden slightly during cooling, making it easy to handle.