EASY Lemon Bars

I love lemon bars.  I have the hardest time, with them, because I don't want them too sweet, or cakey.  I found this recipe, then made it easier.  PERFECT!
Lemon Curd Shortbread - Adapted from The Ultimate Lemon Butter Bar Recipe
Shortbread
 Ingredients

10 tablespoons unsalted butter
2 tablespoons powdered sugar
2 tablespoons white granulated sugar
1 ¼ cups white all-purpose flour

Pre-made lemon curd (sure, you can make your own, but I like the kind in the jar.  Nice and tart!)

Pre-heat oven to 325 degrees F.

In a large bowl, cream butter with the sugars until light and fluffy. Add all the flour to butter and mix quickly with fingers until dough compacts into very large, loose crumbs with all the flour absorbed. Do not be concerned that the dough does not form a ball. Empty dough into an 8 inch by 8 inch metal baking pan that has been lined with aluminum foil (do not grease the foil) long enough to extend beyond pan from one side to the opposite. This will serve as the handles to easily lift the shortbread from the pan after it has cooled and is ready to cut. Lightly and evenly press and pat dough into pan. Prick dough all over with a fork. Bake on center rack of oven for 35 minutes or until dough is biscuit golden but not browned.

Remove from oven and lower oven temperature to 300 degrees F. Pour and smooth lemon curd on top of shortbread, returning it to oven to bake for 10 minutes. Remove from oven and allow pan to cool completely before transferring pan to refrigerator, chilling a minimum of ½ hour before carefully lifting shortbread from pan to a cutting board, keeping foil intact. Carefully cut shortbread into squares with a long knife. The lemon curd will cut clean since it has had time to set. Dust squares with powdered sugar (optional).

Serves 8 generously.