Lemon Bars
For bright lemon bars, I used fresh juice and zest from four lemons. Two whole eggs and seven yolks made a thick, creamy curd, with heavy cream and butter to soften the tartness. Confectioners' sugar gave the crust a tender texture.
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Ingredients
For the Crust
- 1 cup + 3 tablespoons about 170 grams all-purpose flour
- 1/3 cup + 1 tablespoon about 55 grams powdered sugar
- ½ teaspoon fine salt
- 7 tablespoons unsalted butter softened and cut into chunks
For the Filling
- 2 large eggs + 7 large egg yolks
- 1 cup 200 grams granulated sugar
- 3 tablespoons finely grated lemon zest
- ⅔ cup fresh lemon juice from about 4 lemons
- Pinch of salt
- 3 tablespoons unsalted butter cut into pieces
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and adjust rack to the middle position. Line a 9-inch square pan with a foil sling and grease the foil.
- In a food processor, pulse flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse meal.
- Press into the prepared pan and bake until lightly browned, about 20 minutes, rotating halfway. Keep crust hot.
- While crust bakes, whisk eggs and yolks in a saucepan. Add sugar, lemon zest, lemon juice, and salt. Stir in butter and cook over medium-low, stirring constantly, until thickened and reaches 170°F.
- Strain lemon mixture into a bowl, stir in cream, and pour over the hot crust.
- Bake until the filling is just set with a slight jiggle, about 10–15 minutes, rotating halfway.
- Cool in pan for 2 hours. Lift out using foil, cut into 16 squares, and dust with powdered sugar before serving.
- Store in the fridge for up to 2 days.