I never quite understood why people liked lemon sweets, but something happened in the past couple of years and my taste buds have been awoken! I love lemon desserts! These are lemon bars from Baking Illustrated. I like the crust very much; I let it brown a few extra minutes so that it resembles a cookie crust and does not get soggy. Delicious!
Here is the recipe... Enjoy!
Lemon Bars-
Crust-
1 1/4 cups unbleached all-purpose flour
1/2 cup confectioners' sugar, plus more to decorate the finished bars
1/2 tsp. salt
8 T. ( 1 stick ) unsalted butter, softened but still cool, cut into 1-inch pieces
Lemon Filling-
7 large egg yolks, plus 2 large eggs
1 cup plus 2 T. granulated sugar
2/3 cup juice from 4 or 5 medium lemons, plus 1/4 cup finely grated zest
Pinch of salt
4 T. ( 1/2 ) stick unsalted butter, cut into 4 pieces
3 T. heavy cream
1. For the Crust: Spray a 9-inch square baking pan ( I used an 8-inch square baking pan ) with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 9 inches wide. Push the paper into the corners and up the sides of the pan (overhang will help in removal of baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
2. Place the flour, confectioners' sugar, and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer over the entire pan bottom. Refrigerate for 30 minutes. ( I forgot this part and it seemed to turn out fine. )
3. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the crust until golden brown, about 20 minutes.
4. For the Filling: In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined, about 5 seconds. Add the granulated sugar and whisk until just combined, about 5 seconds. Add the lemon juice, zest, and salt; whisk until combined, about 5 seconds. Transfer the mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thick sauce-like consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes ( took longer for me ). Immediately pour the curd through a single-mesh stainless steel strainer set over a clean nonreactive bowl. Stir in the heavy cream; pour the curd into the warm crust immediately.
5. Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10-15 minutes ( longer for me ). Cool on a wire rack to room temperature, about 45 minutes. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Cut into the shape you would like, wiping the knife clean between cuts as necessary. Sieve confectioners' sugar over the bars, if desired.
