Lemon Curd Cookie Bars

Method

1. 1
   Preheat oven to 350°F/175°C. Line an 8 x 8”/20cm x 20cm pan with parchment (or grease well).
2. 2
   In a small bowl, combine flour, cornstarch, powdered sugar, baking soda, and salt. Stir to distribute and set aside.
3. 3
   In a large bowl, combine oil and applesauce. Beat until well emulsified.
4. 4
   Add granulated sugar and vanilla. Beat together on low speed for 1-2 minutes until well emulsified.
5. 5
   Stir in the flour mixture until completely incorporated.
6. 6
   Divide dough into thirds. Press 2/3 of the dough into the pan in an even layer. Spread the lemon curd in an even layer on top. Crumble up the remaining dough and scatter on top of the lemon curd.
7. 7
   Bake for 22-25 minutes until dough on top is just barely starting to go golden brown on the edges.
8. 8
   Cool in the pan before cutting.
9. 9
   Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.