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Lemon Bars

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"This simple, superlatively flavorful take on lemon bars from writer Helen Rosner takes on extra brightness from the use of zest as well as juice in the curd, its intensity well-balanced against buttery-rich shortbread."

List of Ingredients

For the lemon curd:
â—¦ 1 cup granulated sugar
â—¦ 3 eggs
â—¦ Grated zest of 2 large lemons
â—¦ 4 tablespoons lemon juice
â—¦ 8 tablespoons unsalted butter, cubed and chilled

For the shortbread crust:
â—¦ 12 tablespoons unsalted butter, softened
â—¦ 2 ½ tablespoons granulated sugar
â—¦ 2 ½ tablespoons confectioners' sugar, plus more for dusting
â—¦ 1 â…“ cups flour


Recipe

Make the lemon curd:
Whisk together sugar and eggs in a 2-quart saucepan until smooth and stir in lemon zest and juice. Place over medium heat and cook, stirring often, until thickened to the consistency of loose pudding. Remove from heat and whisk in butter, 2 to 3 cubes at a time, until smooth. Transfer to a bowl and cover with plastic wrap. Refrigerate until firm, at least 2 hours.

Make the shortbread crust:
Heat oven to 325° F. Combine butter, both sugars, and flour in a bowl and beat on medium speed until smooth and evenly combined. Transfer to a parchment paper-lined 8 by 8-inch baking pan and press into the bottom. Bake until lightly golden and set, about 30 minutes.

Reduce oven temperature to 300° F, pour lemon curd over crust, and continue baking until slightly loose in the center, about 10 minutes longer. Let cool completely and then refrigerate until firm. Cut into squares and dust with confectioners' sugar to serve.

Makes 16 bars