In a medium bowl, whisk together by hand the sugar, eggs, and yolks until combined. In a medium saucepan, heat the lemon juice, butter, and cream to just under a boil the butter should be melted. Remove the pan from the oven, but keep the heat set to 350☏ as you make the lemon curd. Bake until the shortbread is light golden on top, 25 to 30 minutes in a glass pan, look for a golden brown color on the bottom. The dough should be an even thickness all around but it needn’t be perfectly smooth. Press the dough into the bottom of the pan, letting the excess parchment come up the sides (trim it to about 1 inch above the rim).
If using waxed paper, flip the dough into the greased pan and peel off the paper. Remove the top sheet of parchment or paper, trim the dough with a dull knife to an 8×8-inch square, and, if using parchment, put it and the dough into an 8×8-inch baking pan. Roll the dough to an approximate square, slightly larger than 8×8 inches and about 1/4 inch thick. When the dough is firm, unwrap it and put it between the sheets of parchment or paper. If using waxed paper, grease an 8×8-inch metal or glass baking pan with butter. Prepare two sheets of parchment or waxed paper, each at least 11×11 inches. Refrigerate the dough until it’s firm but still pliable, about 20 minutes. Wrap well and press down to form a 1/2-inch-thick square. Scrape the dough from the bowl onto a sheet of plastic. With the mixer on low speed, slowly blend the dry ingredients into the wet ingredients, scraping down the sides, until the flour is completely blended and the dough is homogenous. In a medium bowl, sift together both flours, the baking powder, and the salt. Beat in the vanilla until thoroughly combined, scraping down the sides of the bowl. In a large bowl, cream together the butter and both sugars with a hand-held mixer on medium speed (or mix by hand with a wooden spoon) until light and fluffy, about 5 minutes.
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