Lemon Bars with Almond Shortbread Crust

Heat the oven to 180 degrees . Line an 8x8-inch baking dish with parchment paper.

First, prepare the shortbread crust. Beat together the butter and powdered sugar with a hand mixer) on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting.

Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together.

Press the dough into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges turn golden-brown.

While the shortbread crust is baking whisk together the eggs, yolks, and sugar in a saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and keep aside.

Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon.

Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.

When the shortbread crust is ready, remove it from the oven and pour the curd over top. Put the pan back in the oven and bake again till the edges of curd are set.

Cool completely on the counter, and then cover and refrigerate for at least 4 hours (or overnight).

Slice when set well and serve.