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Ingredients

18 ounces all-purpose flour 5 ounces confectioners' sugar ½ teaspoon salt 1 pound butter, softened 4 eggs 2 cups white sugar ½ cup fresh lemon juice ¼ cup butter, melted 2 tablespoons grated lemon rind

Nutrition Info

247.2 calories carbohydrate: 29.3 g cholesterol: 57.6 mg fat: 13.7 g fiber: 0.5 g protein: 2.6 g saturatedFat: 8.4 g servingSize: - sodium: 137.4 mg sugar: 17 g transFat: : - unsaturatedFat: : -

Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans, use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water, cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
Serve shortbread fingers with lemon curd.

32 fingers

This lemon shortbread recipe came from a tearoom in which I baked years ago. It is always a huge hit.