1 1/2 cups sugar
1/4 cup flour
2 fresh lemons
Blend the softened butter with 1/2 cup sugar and 2 cups flour. Press into pan, bake 15 minutes 350°F (175°C).
Whisk the last four ingredients and pour over the baked shortbread. Bake another 20 minutes. The ganache will firm as it cools.