Lemon Bars

 I think next time I would tweak this curd recipe a bit (to set a bit more) and do less crust. But otherwise, it was delicious and a gorgeous tart flavor.

Lemon Bars

Yields: 8

Total Time: 1 hr 30 minutes

Ingredients:

CRUST:

1 1/4 cups flour

1/4 cup sugar

3 tbsp confectioner's sugar

1 tsp lemon zest

1/4 tsp salt

10 tbsp butter (cut in cubes)

CURD:

4-6 lemons (enough to make 3/4 cup juice and 1/2 tbsp zest)

1 1/2 cups sugar

2 large eggs plus 3 yolks

1 1/2 tsp cornstarch

pinch of sea salt

4 tbsp butter

1/4 cup olive oil

confectioner's sugar and flaky sea salt

Directions:

1. Heat oven to 325 and line a 9x9 baking pan with enough parchment to hang over two of the sides.

2. Pulse together flour, sugars, lemon zest, and salt in a food processor.

3. Add butter and pulse to cut the butter into the flour until a crumbly dough forms

4. Press dough into a prepared pan and bake until shortbread is pale golden all over (30-35 minutes)

5. While shortbread is baking, prepare the lemon curd by whisking together 3/4 cup lemon juice, sugar, eggs, yolks, cornstarch, and salt over medium heat until boiling and thickened (2-5 minutes). Note: You should see it thicken before you take it off the heat but, once it boils do not cook for longer than 1 minute or you risk the curd thinning out again.

6. Remove from heat and strain into bowl. Whisk in butter, olive oil, and 1/2 tbsp zest.

7. When the shortbread is ready, take it out of the oven and pour in lemon curd.

8. Return the pan to oven and bake until topping is just set (10-15 minutes).

9. Allow to cool and refrigerate.

10. Sprinkle with sea salt or confectioner's sugar before serving.

11. Enjoy!