These Lemon Curd Squares are the best lemon bars ever!
Course
Dessert
Cuisine
American
Keyword
Bars, Lemon
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings12bars
AuthorErica Kastner
Ingredients
For the crust:
1cupall-purpose flourI used half white, half whole wheat
1/3cupgranulated sugarI used demerara
1/2tsp.salt
1/8tsp.ground cinnamon
8Tbs.1 stick cold unsalted butter, cut into 1/2-inch pieces
For the lemon filling:
3/4cupgranulated sugarI used ground demerara
2Tbs.all-purpose flour
Pinchof salt
1tsp.finely grated lemon zestoptional
3eggsat room temperature
1/2cup fresh lemon juice
3Tbs.heavy cream
Instructions
To make the crust:
1.) Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish (preferably glass) and line with parchment paper.
In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.
To make the filling:
1.) In a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.
Cut into 12 small rectangles (fewer if you want larger bars). Grab the sides of parchment paper that stick out from the pan and carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.