Lemon Bars

These are bold and tart lemon bars with an intense and deliciously contrasted short bread base, really the best of both worlds.

Yield:

 

Ingredients

1. For the crust:
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3. 1/2 pound unsalted butter, at room temperature
4. 1/2 cup granulated sugar
5. 2 cups flour
6. 1/8 teaspoon kosher salt
7. .
8. For the lemon curd:
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10. 6 extra-large eggs at room temperature
11. 2 1/2 cups granulated sugar
12. 2 tablespoons grated lemon zest (4 to 6 lemons)
13. 1 cup freshly squeezed lemon juice
14. 1 cup flour
15. .
16. Confectioners’ sugar, for dusting

Directions

1. Confectioners’ sugar, for dusting Preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking sheet.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
5. Cut into triangles and dust with confectioners’ sugar.

Notes