INGREDIENTS
12 tbsp
Meyer Lemon Curd (or regular lemon curd, approximately 1 jar if using store-bought)
1/2 cup
unsalted butter, melted and cooled slightly
3/4 cup
sugar
1 cup
flour
2 tsp
baking powder
1/4 tsp
salt
2
eggs
Juice of 2 Meyer lemons, and the zest of one of those lemons