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Lemon Curd Bars

Source of Recipe

From "The Williams-Sonoma Baking Book"


List of Ingredients

For the Crust:
• 1 cup all-purpose flour
• â…“ cup granulated sugar
• ½ tsp salt
• â…› tsp ground cinnamon
• ½ cup cold unsalted butter, cut into ½-inch pieces

For the Filling:
• ¾ cup granulated sugar
• 2 Tbsp all-purpose flour
• Pinch of salt
• 1 tsp finely grated lemon zest (optional)
• 3 large eggs, at room temperature
• ½ cup fresh lemon juice
• 3 Tbsp heavy cream

• Confectioners' sugar for dusting (optional)


Recipe

To make the crust, preheat the oven to 350°F. Lightly grease an 8-inch square baking dish, preferably heatproof glass.

In a food processor, combine the flour, granulated sugar, salt, and cinnamon. Process briefly to blend. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Let the crust cool completely on a wire rack. Reduce the oven temperature to 325°F.

To make the filling, whisk together the granulated sugar, flour, salt, and lemon zest, if using. Add the eggs, lemon juice, and cream and whisk until just blended. Carefully pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Let cool on the rack for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.

Cut into twelve small rectangles and carefully remove from the dish with a spatula. Using a fine-mesh sieve, dust the rectangles with confectioners' sugar just before serving.

Makes 1 dozen bars