Lemon Curd Cake Bars (Print Version)

# Ingredients:

→ Crust Base

01 - 11-15oz shortbread cookies pulsed into a fine dust (about 3 cups)
02 - 5 tablespoons melted unsalted butter
03 - A tiny pinch of salt

→ Zesty Lemon Cake

04 - About 1 tablespoon grated lemon peel (about one whole lemon)
05 - 3/4 cup room-temperature buttermilk
06 - 2/3 cup room-temperature sour cream
07 - 3 eggs at room temperature
08 - One room-temperature egg white
09 - 1 tablespoon vanilla flavoring
10 - 1 teaspoon optional lemon flavor extract
11 - 1/3 cup vegetable oil
12 - 1/4 cup plain flour
13 - One box lemon-flavored cake mix (15.25oz, Duncan Hines works well)

→ Curd Filling

14 - 3 yolks from large eggs
15 - 1 whole egg
16 - 3/4 cup white sugar
17 - 1/2 cup lemon juice (freshly squeezed)
18 - Zest from 2 lemons, around 2 tablespoons
19 - 4 tablespoons unsalted butter

→ Buttercream Frosting

20 - 1 and 1/2 cups lightly softened unsalted butter
21 - 1 teaspoon lemon flavor extract
22 - 1 tablespoon vanilla flavoring
23 - A small pinch of salt
24 - 1/4 cup heavy whipping cream
25 - Around 6-7 cups sifted powdered sugar
26 - 1 small drop of yellow gel coloring

→ Final Garnish

27 - 1 cup crushed shortbread cookies

# Instructions:

01 - Coat your 9x13 baking pan with a small amount of shortening, then dust it with flour so nothing sticks. Set your oven to 325°F (165°C).
02 - Blend your shortbread cookies into a fine texture. Measure 3 cups of crumbs and mix them with melted butter and a pinch of salt until combined. Firmly press this mixture down into your prepared pan, using something flat (like a glass bottom) to get it even.
03 - Grab a big mixing bowl. Toss in lemon zest, buttermilk, sour cream, eggs, egg white, vanilla, optional lemon flavor, oil, and flour. Use a whisk to mix by hand. Add the cake mix while sifting it, stirring lightly until just mixed.
04 - Pour the batter over the crust without baking the crust first. Pop the pan in the oven for about 28-30 minutes. A toothpick poked into the middle should come out clean. Let it cool fully in the pan before frosting.
05 - As the cake bakes, mix yolks, a whole egg, sugar, lemon juice, and zest in a medium pan. Cook over medium heat, whisking constantly, for 6 minutes or until it thickens enough to coat a spoon. Take it off the heat and stir in butter until melted. Strain to remove lumps or zest bits. Cover with plastic wrap (press it to the surface) and chill completely.
06 - Put softened butter in the mixer and beat until fluffy (about a minute). Add flavoring extracts, salt, and cream, then blend it all. Slowly add powdered sugar a bit at a time. Mix in a drop of yellow coloring. Whip on high for one extra minute to make it airy, then switch to low for a smoother texture.
07 - Spread most of the buttercream evenly across the cooled cake. Save about 1.5 cups in a piping bag with a star-shaped 1M tip. Pipe decorative buttercream rows. Between these rows, add the chilled lemon curd.
08 - Scatter crushed shortbread cookies over the cake for a crisp texture and a hint of extra flavor.

# Notes:

01 - This dessert blends the tangy taste of lemon bars with the moistness of a sheet cake.
02 - You can store it in the fridge, covered, for a maximum of 3 days.
03 - For the best taste, allow it to sit at room temp before enjoying.

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