Meyer Lemon Bars
CRUST
CRUST
1 1/4 cups all-purpose flour
1/2 cup powdered sugar, plus more to sprinkle on the finished bars
pinch of salt
8 Tbls unsalted butter, still cool and cut into 8 pieces
FILLING
7 large egg yolks
2 large eggs
1 cup + 2 Tbls sugar
2/3 cup meyer lemon juice (from about 4-5 medium lemons)
finely grated zest from the lemons
1/2 teaspoon salt
1/2 teaspoon salt
4 Tbls unsalted butter, cut in to 4 pieces
3 Tbls heavy cream
For the crust
Cover a 9-inch square cake pan with two sheets of heavy duty aluminum
foil, perpendicular to each other. Spray with nonstick cooking spray
and set aside.
Put the flour, powdered sugar and salt in a food processor and process
briefly, about 2 seconds. Add the butter pieces 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 cake pan and press firmly with your fingers
into an even layer over the entire pan bottom. Refrigerate for 30
minutes.
Heat the oven to 350 degrees. Bake the crust until golden brown, about 25 minutes.
For the filling
In a medium saucepan whisk together the egg yolks and whole eggs until
combined. Add the sugar, meyer lemon juice, zest and salt until well
combined, about 30 seconds.
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 (about 170 degrees on an instant-read thermometer), about 6
minutes.
Immediately pour the curd through a fine-mesh steel strainer set over a
medium bowl. Stir in the heavy cream and then pour the curd into the
warm crust.
Bake until the filling is shiny and opaque and the center 3 inches
jiggle slightly when shaken, about 10 minutes. Cool on a wire rack to
room temperature, about 45 minutes. Remove the bars from the pan and
transfer to a cutting board. Cut into 2 inch squares, wiping the knife
blade clean between cuts as necessary. Sieve powdered sugar over the
bars, if you'd like.