Lemon Squares (ATK)

By hmp13

It is important that both the filling and crust are warm when assembling the bars in step 4; this ensures that the lemon curd filling will cook through evenly. Be sure to zest the lemons before juicing them

Ingredients

• Crust
• 1 ¼ cups all purpose flour
• ½ cup confectioners’ sugar
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
• Filling
• 7 large egg yolks
• 2 large eggs
• 1 cup plus 2 tablespoons sugar
• ¼ cup grated fresh lemon zest (about 4 lemons)
• 2/3 cup fresh lemon juice (about 4 lemons)
• pinch salt
• 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
• 3 tablespoons heavy cream
• Confectioners’ sugar, for dusting

Preparation

Step 1

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and grease the foil.
For the crust: process the flour, confectioners’ sugar and salt together in a food processor to combine, about 3 pulses. Sprinkle the butter over the top and pulse until the mixture is pale yellow and has the texture of coarse sand, about 8 pulses. Sprinkle the mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, about 20 minutes.
For the filling: while the crust bakes, whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice and salt. Add the butter and cook over medium heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Strain the mixture immediately into a bowl and stir in the cream.
Pour the filling over the warm crust. Bake the squares until the filling is shiny and opaque and the centre juggles slightly when shaken, 10 to 15 minutes, rotating pan halfway through baking.
Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares and dust with confectioners’ sugar before serving.
To make ahead: the cooled, uncut squares can be wrapped in plastic wrap, then foil and frozen for up to 1 month. Thaw completely at room temperature (do not unwrap), about 4 hours, before cutting and serving.