Description
A buttery shortbread crust under a thick layer of lemon curd baked until it barely sets — bright, tart, and a little jiggly right out of the fridge, like a lava lamp mid-glow. We use real lemon juice and zest for a pucker that’s balanced, not sour-candy sharp, finished with a dusting of powdered sugar. Best served cold, straight from the box. Made in a kitchen that handles wheat, dairy, eggs, and nuts.
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