Citrus Cookie "Bars"

It's the first of a new year. Let's start it right... with something bright and rich. Who wouldn't want to start a year like that?

Courtney's Citrus Cookie "Bars"

Makes one 9x13" pan of awesomeness

For the shortbread:

3 sticks softened butter

1 (scant) cup sugar

3 1/2 cup unbleached all-purpose flour

~1/2 tsp salt

1 generous tsp good vanilla

Cream together butter, sugar, and vanilla. Add flour and salt and mix until mostly combined (there will be a few
crumbles left out of the 'ball,' no worries).

Turn out dough (and crumbles) into a nonstick-sprayed
9x13" baking dish and press to flatten into an even thickness. 

Bake shortbread in a preheated 350-degree oven for about 20 minutes, or until edges are browned and pulled away
from dish slightly. Allow to cool while making the citrus curd topping.

For the citrus curd:

Citrus of your choice- you could do all one type, like lemon or orange, or a combo of several...

I used lemon, orange, and grapefruit. You'll need enough citrus for

1 TBS citrus zest

1 cup citrus juice

1 (scant) cup sugar

3 TBS cold butter (don't use substitutions!)

3 eggs, beaten in advance

In a good-sized saucepan, add zest, juice, and sugar, and mix
with a wire whisk. Don't turn on the heat yet!

To the zest/juice mixture, add eggs, and turn heat to a medium.
As mixture heats up, add lump of butter, and whisk constantly.
Continue cooking over medium heat until mixture thickens
and will coat the back of a spoon, then immediately pour
into a heat-safe bowl to stop the cooking process.

Score the top of the cooled shortbread with the point of a knife or a fork. Pour hot citrus curd over shortbread and place
in a cool place until set (about 30 mins). Cut into desired sized bars and devour.

Note: these bars have an unusually thick shortbread crust (compared to other citrus-y bars like lemon bars, for example), which is a nod to my mummy who as a child always wished for more cookie under her lemon goo. 

Enjoy, mom, and everyone else, of course!