Cook the Book: Lemon Curd Squares with Rosemary

Adjust oven rack to middle position and preheat the oven to 325°F. Lightly grease 9 x 13-inch baking pan.

For the Shortbread: combine flour, butter, granulated sugar, confectioners' sugar, rosemary, and lemon zest in food processor. Pulse until crumbly dough forms, about eight to ten 1-second pulses. Press dough into prepared pan and bake until shortbread is golden around edges, about 40 minutes.

Remove from oven and set on wire cooling rack. Increase oven temperature to 350°F.

While the shortbread is baking, prepare the lemon curd: In large bowl, whisk together eggs, sugar, lemon juice, flour, lemon zest, and salt.

Carefully pour lemon curd onto shortbread base and return pan to oven.

Bake until topping is set and toothpick inserted into center come out clean, about 20 minutes. Return to wire cooling rack and allow to cool to room temperature before cutting into squares. Cover and refrigerate bars up to 3 days.