A  tangy, decadent bar that makes use of a traditional wintertime fruit. You cannot make too many of these. They will keep for several days packed in a single layer in an airtight container.

This recipe has been a festive favorite of Folk School students as dining hall chefs served them over the years. 

Preheat oven to 350°

Line an 8 x 8-inch pan with parchment paper.

Begin by making the shortbread base. Cream together in a mixing bowl:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioner’s sugar

Stir in:

1 cup unbleached all purpose flour
1/4 teaspoon salt

Press the mixture evenly into the bottom of the prepared pan and bake for about 15–20 minutes or just until browning slightly around the edges. Allow to cool while you prepare the lemon curd filling.

In the same mixing bowl you used for the base (no need to wash it) mix with electric beater until very creamy:

1 cup white sugar
2 large eggs

Stir into this mixture:

juice and zest of 2 lemons
2 tablespoons unbleached all purpose flour

Pour filling onto baked crust and put back into the oven for another 15–20 minutes or until curd has set.

Allow to cool completely before dusting with additional confectioner’s sugar and cutting into squares.

Recipe from The Folk School Cookbook by Nanette Davidson; Photo by Keather Gougler

Pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Eastern National Bookstore on the Blue Ridge Parkway at Milepost 382, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.