Lemon Curd and Shortbread

Zest 2 lemons to yield about 2 teaspoons zest. Juice all 3 lemons to yield about 6 tablespoons juice. In a medium saucepan, combine zest, juice, yolks and granulated sugar, stirring constantly over medium heat for about 8 minutes, or until mixture reaches 160° and coats the back of a spoon. Remove from heat. Add the 10 tablespoons unsalted butter slowly, stirring until smooth. Add salt. Strain through a fine sieve, then transfer to jars or a covered bowl. Cool, then store in refrigerator up to 2 weeks.

Preheat oven to 325°. In a large bowl, beat the 1 cup salted butter, the powdered sugar and vanilla with an electric mixer until combined. Mix in flour until blended. (Dough will be crumbly but will come together with beating and/or if squeezed together by hand.) Divide in half.

Grease two 9-inch round baking pans. Line the bottoms with parchment paper and grease the paper. Press dough into pans until top is smooth. Prick all over with a fork (to prevent bubbling). Bake until golden, about 25 to 30 minutes. Remove shortbread from pan. Remove paper and cut while still warm, 12 wedges per pan.

To serve, arrange shortbread and a jar or small bowl of lemon curd on a platter or board, allowing guests to spread curd onto shortbread as desired.