Ingredients: |
Ingredients: Crust
2 ½ c all purpose flour
1 c confectioners sugar
1 tsp salt
16 tbsp butter, at a cool room temp
Lemon Filling
8 large egg yolks, plus 4 large eggs
2 c plus 4 tbsp sugar
1 1/3 c juice from lemons, plus ½ c finely grated zest
8 tbsp unsalted butter, cut into 8 pieces
6 tbsp heavy cream
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Directions: |
Directions:Crust:
1. Spray ½ sheet cake pan with nonstick cooking spray; line bottom with parchment paper
2. Pulse the flour, confectioners sugar and salt in food processor. Add butter and pulse till it is about the texture of cornmeal.
3. Sprinkle mixture into lined pan and press firmly into an even layer.
4. Refrigerate 30 minutes.
5. Preheat oven to 350 and bake till crust is golden brown, about 20 minutes.
Filling:
1. In a mixing bowl, whisk yolks and whole eggs until combined.
2. Add sugar and whisk until just combined.
3. Add lemon juice, zest and salt; whisk until combined.
4. Transfer to saucepan, add butter pieces and cook over medium-low heat, stirring constantly until the curd thickens to a saucelike consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes.
5. Immediately pour through a single-mesh strainer into a clean bowl.
6. Stir in heavy cream; pour into the warm crust immediately.
7. Bake until the filling is shiny and opaque and the center jiggles slightly when shaken, 10-15 minutes.
8. Cool to room temperature, about 45 minutes.
9. Cut into serving-size bars, wiping knife clean between cuts.
10. Sprinkle powdered sugar over bars, if desired. |
This recipe for Lemon Bars is from