Lemon Curd Bar Cookies

Crust:

1/2 c. unsalted butter
1 1/4 c. flour
1/4 c. powdered sugar
1/4 tsp salt

Filling:

4 large eggs at room temperature
1 c. granulated sugar
2/3 c. lemon juice (about 3 lemons)
Zest of 1 Lemon
2/3 c. flour
TSC Lemon Curd
1 tsp baking powder

Preparation:

Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Set aside.

Stir together crust ingredients in a medium bowl. Press into prepared pan. Bake for 15 minutes.

Meanwhile, make the filling. Place all filling ingredients in a large bowl. Beat with an electric mixer on medium low until completely combined. Pour into cooled crust. Bake at 350°F for 25 minutes. Let cool. Spread on Lemon Curd. Sprinkle with powdered sugar using a mesh strainer. Cut into squares and serve. Store covered in the refrigerator for up to 5 days.