Lemon Curd with Almond Shortbread

Ingredients:
125g butter
1/2 cup powdered sugar
1 cup AP flour
3/4 cup Almond powder (or more flour)
1/2 tsp salt

Lemon Curd
2 large eggs
8 egg yolks (Leftover from recipe "Egg White Steamed Rainbow Cake")
1 cup granulated sugar
2-3 lemon zest
3/4 cup lemon juice
1/4 tsp salt
125g butter

Powdered sugar for dusting

Direction:

1. Shortbread: Beat together the butter & sugar till turn pale yellow.   Add the dry ingredients & beat on low till the flour is incorporated together to form a soft dough.
2. Press the dough into the mold/baking dish.  Use the bottom glass to make sure the layer even.  Prick with fork all over.
3. Preheated oven at 170 deg C & bake for about 20-25 mins.
4. Lemon Curd: Whisk egg yolk & sugar in a small saucepan.  Then whisk in the lemon zest, juice & salt to form a smooth liquid mixture on medium heat.
5. Stir gently & continuously until the mixture thicken enough to coat the back of a spoon (About 8-10 mins)
6. Strain the lemon curd into the bowl, removing the zest & any clumps from the curd.
7. While the curd is still warm, stir in the butter until completely melted.  Pour the curd into the baked crust & return to the oven & bake again for another 10-15 mins.
8. Remove from oven, cool completely on the counter.  Cover & refrigerate for at least 4 hours or best overnight.
9. Before serve, dust powdered sugar on top the custard.