1/4 cups unbleached all-purpose flourLemon Curd Filling
1/2 cup confectioners’ sugar
1/2 teaspoon salt8 tablespoons unsalted butter, softened but still cool, cut into 1-inch pieces
7 large egg yolks, plus 2 large eggs
1 cup plus 2 tablespoons granulated sugar
2/3 cup lemon juice (from 4-5 medium lemons), plus 1/4 cup finely grated zest
Pinch of salt
4 tablespoons unsalted butter, cut into 4 pieces
3 tablespoons heavy cream
- Fold two 16-inch pieces of parchment paper lengthwise to measure 9 inches wide. Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Butter the parchments to ensure a no stick situation.
- Place the flour, confectioners’ sugar, and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer over the entire pan bottom. Put the crust in the refrigerate for 30 minutes.
- Prebake the crust: Adjust an oven rack to the middle position and heat the oven to 350°F. Bake the crust until golden brown, about 20 minutes. Set aside to cool.
- In a medium bowl, whisk together the yolks and whole eggs until combined, about 5 seconds. Add the granulated sugar and whisk until just combined, about 5 seconds. Add the lemon juice, zest, and salt; whisk until combined, about 5 seconds. Transfer the mixture to a medium saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin sauce-like consistency and registers 170°F on an instant-read thermometer or candy thermometer, about 5 minutes. Immediately pour the curd through a single-mesh stainless steel strainer set over bowl. Stir in the heavy cream; pour the curd into the warm crust immediately.
- Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes (Mine actually took longer more like 30 minutes).
- Cool on a wire rack to room temperature, about for at least 45 minutes. Cut into at least 16 pieces because these bars are rich!