Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top! Towards the end of baking, make the lemon mixture!
Lemon Curd Topping
Sift your flour into a large bowl, and add the sugar.
Whisk the two together until combined!
Add in your eggs, lemon juice and zest, and whisk until combined.
Once the shortbread is baked, remove from the oven and pour the lemon mixture over the top.
Return to the oven, and bake for 20-25 minutes, until the lemon mixture no longer wobbles!
Leave to cool at room tempearture for about 2 hours, and then put in the fridge for another 2 hours (or over night) to firm up.
If you want to, dust the top with icing sugar, and then cut up and enjoy!
These will last for up to one week, in the fridge!