Preheat oven to 160 °C (140°C fan oven) and line a 20cm square tin with parchment paper.
To make the shortbread, rub together the cold cubes of butter and all of 1 sachet and 3/4th of the second sachet into a mixing bowl. Do so until it reaches a crumbly sand like texture, once complete add and mix through salted caramel pieces from the sachet.
Set aside the remaining cake mix.
Tip the combined shortbread mixture into the lined tray and press down into the sides until a flat surface is achieved. Bake in the oven for 25 minutes.
Once shortbread is golden, place on wire rack to cool slightly whilst you prepare the lemon mixture.
In a mixing bowl, whisk together the lemon curd, eggs and the remaining cake mix.
Once shortbread is sufficiently cooled (allow 10-15 minutes) pour the lemon mixture on top and place back in the oven for a further 45-50 minutes.
After baking, the lemon mixture should no longer be visibly liquid, but slightly wobbly.
Remove the tray from the oven and allow the whole tray to cool completely before cutting into 9 equal portions.
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