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Lemon-Curd Butter Bars

Source of Recipe


From "Dessert in Half the Time"






List of Ingredients



• 1-1/3 cups flour
  
• 1-1/4 cups sugar, divided
  
• 1 cup butter, divided
  
• 3 large lemons
  
• 5 egg yolks
  
• Powdered sugar
  






Instructions



1. Lightly coat a 9-inch square baking pan with cooking spray.
   
   
2. For the crust, in a food processor bowl fitted with the steel blade, combine the flour and 1/4 cup sugar, pulsing to blend. Add 1/2 cup (1 stick) butter, cut into 4 pieces, and pulse to blend until the butter is finely cut in and almost disappears. Pour the crumbs into the prepared pan and smooth. Don't pat the crumbs down too tightly. Bake on the middle rack of a preheated 350-degree (F) oven for 15 to 20 minutes, until the edges are just beginning to brown.
   
   
3. Meanwhile, for the curd, wipe out the processor bowl with a paper towel and replace the steel blade. Remove the zest from 2 of the lemons with a zester or grater, and combine with the remaining 1 cup sugar. Process until the lemon peel is finely minced, about 1 minute.
   
   
4. Slice the lemons in half and squeeze out enough juice to make 1/2 cup. Add the egg yolks and lemon juice to the sugar mixture and process for 5 seconds. Melt the remaining 1/2 cup butter in a microwave oven or in a pan on the stove. With the processor running, slowly pour the melted butter through the feed tube. Process for 5 seconds.
   
   
5. When the crust's edge is lightly browned, remove it from the oven and pour the lemon-curd mixture over the top. Return to the oven and bake an additional 20 minutes, until the middle is just set (the middle will jiggle a bit when moved). Remove the uncut bars to a rack to cool to room temperature. Then sift powdered sugar on the top. Cover and refrigerate for at least 2 hours or overnight, then cut into bars. (These cookies should be kept in the refrigerator because they have an egg base.)
   
   Makes 16 servings.