Small Batch Lemon Bars

Rich, zesty lemon bars on top of a shortbread crust - piled high with whipped cream.

Preheat the oven to 350°F / 175°C. Grease and line a loaf pan with butter and parchment paper.
In a small mixing bowl, beat together the butter, brown sugar and salt until combined.
Add in the flour and beat until you have crumbles of dough.
Press the shortbread down into an even layer in your prepared loaf pan. Poke the dough a few times with a fork to allow air to escape as it bakes.
Bake the shortbread for 15-20 minutes, until the edges start to turn golden brown. In the meantime, make the lemon curd.

Prep a small mixing bowl by adding the cubed butter to it, along with a fine mesh sieve. Set aside.
Add the eggs, salt and sugar to a small saucepan, then zest the lemon into the saucepan. Vigorously whisk the mixture together until the egg has been all broken up and you have a cohesive mixture, then add in the lemon juice.
Set the saucepan over medium heat, stirring constantly (this can be slowly - we just need constant movement happening!)
Continue to stir the curd until it thickens and reaches a temperature of at least 170°F / 76°C (This took me about 3-5 minutes.)
Remove the curd from the heat and pass it through the fine mesh sieve, over the butter. Mix the curd and the butter together until the butter has melted and the mixture is smooth.
Once the shortbread is done baking, pour the lemon curd over it and return the pan to the oven. Bake for an additional 18-20 minutes, until the curd only slightly jiggles.
Allow the lemon bars to sit on the counter for 1 hour, then transfer them to the fridge to cool for at least an additional 2 hours.

Add the heavy cream, sugar, vanilla and salt to a medium sized mixing bowl. Beat the mixture until soft peaks form.
Once the lemon bars have fully chilled, top them with the whipped cream. Silce, serve, and enjoy!