Fresh berriesstrawberries, raspberries, blueberries, etc.
Preheat oven to 325 degrees F. Line a 9 x 9-inch baking pan with foil or parchment. Coat lightly with nonstick cooking spray; set aside.
In a large bowl, or in the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. With your fingers, or with the electric mixer, mix in flour until incorporated. If using the mixer, add flour in 2 parts.
Pat dough evenly into prepared pan. Bake for 30 minutes, or until edges are lightly browned and top is pale golden.
Remove shortbread from oven. Lower oven temperature to 300 degrees F. Pour lemon curd on top of shortbread, smooth out, and return to the oven for 30 minutes.
Cool completely in the pan on a wire rack. Refrigerate pan for 30 minutes to set curd completely before cutting into bars.
Once cool, using foil/parchment overhang, lift lemon shortbread from pan. Sprinkle with powdered sugar and cut into bars. Top with fresh berries, if desired.
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