Master this recipe and you’ve got two for one — lemon curd (the topping) and shortbread (the base). The lemon curd here is sort of a quick-and-dirty version, so you don’t have to boil it first. Just stir together and bake. I’m a die-hard chocoholic for most of the year, but I actually prefer lemon
A proper shortbread adheres to a strict 3:2:1 weight ratio–3 parts flour, 2 parts butter, and 1 part sugar. I’ve included volume measurements too, but—to be honest—I’ve never used them. (I’m a stickler for precision.) If you ever needed a reason to buy a kitchen scale, this recipe would be it. The subtle sweet and
