Lightly Spray and 8x8 pan with baking spray. ( I like to use a parchment paper sling!)
Beat together butter, flour, and powdered sugar until dough forms.
Knead dough until it is smooth.
Place in the fridge for 15 minutes
Pat dough into pan, then bake for 12-15 mins, or until brown.
(Use Baking beads, I am obsessed with them!) Beads I use are in Personal notes!
Set aside to cool.
Lemon Curd Filling
With the whisk attachment ( I use a Kitchen Aid mixer), mix lemon juice, lemon zest, eggs, granulated sugar, & sifted flour.
Pour onto cooled shortbread crust.
Bake until the center of the curd is jiggly. Bake 25-30 mins.
Remove, let cool, then place in fridge for 1 hour to set curd.
Cut & serve!
Helpful Hint: If you use a parchment paper sling, you can just lift the whole thing out of the baking pan once it is cooled and the curd is set.