Start to finish: 1 hour (15 minutes active), plus 2 hours cooling
Lemon curd can be found with the jams and jellies at the grocery store.
Never miss a local story.
½ cup packed light brown sugar
12 tablespoons butter, room temperature
1½ cups all-purpose flour
¾ cup lemon curd
Preheat the oven to 325 degrees. Coat a 7-by-11-inch baking dish with cooking spray. Press a piece of plastic wrap over the bottom of the dish, letting the ends hang over the sides; smooth out any wrinkles. In a medium bowl, combine the brown sugar and butter. Use an electric mixer on medium speed to beat until light and fluffy, about one minute.
On low speed, beat in the flour until the mixture is well blended and holds together when pressed. Gather the dough into a ball. Divide the ball in half and press one half into an even layer over the bottom of the prepared dish. Grab the edges of the plastic wrap and lift the rectangle of dough out of the dish. Set aside.
Press the remaining dough over the bottom of the dish in an even layer. Spread the lemon curd on top. Invert the reserved first half of the dough directly on to the filling. Peel away the plastic wrap. Bake for 35 to 45 minutes, or until golden. Transfer the dish to a wire rack and cool completely, about two hours. Cut into 12 rectangles.