Shelly's Recipe

LEMON SQUARES

Category: Bars

Crust
1 1/4 cups flour
1/2 cup confectioners sugar
Pinch table salt
12 tbsp cold unsalted butter, cut into 12 pieces

Filling
4 large eggs
3 large egg yolks
1 cup sugar
Pinch salt
1 tbsp grated lemon zest plus 2/3 cup juice from 4 lemons
2 tbsp unsalted butter, cut into 2 pieces
2 tbsp heavy cream
Confectioners sugar

For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.

Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and down gently with a measuring cup to form an even layer. Bake until light golden brown, 15 to 20 minutes.

For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. (The lemon curd is done when dragging a finger through the curd on the back of a spoon leaves an empty trail behind.) Press through fine-mesh strainer to remove the lemon zest into medium bowl. Stir in butter and cream.

Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners sugar before serving.)