BARS - OLD-FASHIONED LEMON

By akselden

Ingredients

• 2 or 3 lemons
• 5 large egg yolks
• 1 C. sugar, well sifted
• 1/2 lb.(2 sticks) unsalted butter, at room temperature
• 1/4 tsp. salt
• 1 C. all-purpose flour, well sifted
• 1/4 C. semolina flour or rice flour (not the processed variety from Southeast Asia)
• Confectioners' sugar (optional

Details

Servings 16

Preparation

Step 1

1. Grate the zest from 2 lemons onto a sheet of wax paper and set aside. Squeeze 1/3 C. of juice into a measuring cup.

2. In the top of a double boiler, beat the egg yolks with the lemon juice and zest and 3/4 C. of the sugar. Save the wax paper from the lemon zest.

3. Place the bowl over simmering water and cook, whisking the mixture until it is very thick and light in color, about 7 minutes. Remove from the heat and gradually beat in one of the sticks of butter, a little at a time. The mixture should be very shiny and smooth. Set aside.

To make the shortbread:
4. Preheat the oven to 325°F.

5. Cream the remaining stick of butter and 1/4 C. sugar together with the salt in a mixing bowl. Add the flour and the semolina or rice flour and mix well. Turn the mixture out into an 8" square baking pan and cover with the wax paper. Press evenly into the pan, then remove the wax paper.

6. Bake for 20 minutes, then remove from the oven. Top with the lemon curd and bake another 10 minutes. Remove from the oven and place on a rack to cool completely before cutting into 2" squares. Dust with confectioners' sugar, if desired.