17
Jun
12

mouth-puckering lemon curd bars

This lemon bar recipe comes from a helpful series on Slate.com called “You’re doing it wrong.” The articles cover everything from Brussels sprouts to pizza, explaining how to make the best possible of each, along with common pitfalls.

A genuinely tart lemon bar, from Slate.com

These will satisfy your craving for tart summer sweets. They also have a thicker crust and filling than normal lemon bars.

The filling turned out less solid than the typical lemon bar. I thought I got the lemon juice-to-egg proportion wrong at first. (Still smarting from my epic lemon bar disaster, I don’t trust my baking instincts.) Then I looked at the Slate article again. The author does refer to the filling as a curd–it’s also apparent from their photo that the finished product isn’t meant to have a fully solidified center, but more of a pudding texture.

There’s nothing worse than a lemon or lime dessert where the flavor of the natural fruit is drowned out by the sugar. Luckily, these have enough zest and lemon juice for the tartness to shine through.

Recipe from Slate.com: Lemon Bars

(from Cafe Los Feliz)

Yield: 9 servings
Time: About 1 ½ hours, largely unattended

Butter for greasing the pan
2½ cups all-purpose flour
¾ cup powdered sugar, plus more for garnish
½ teaspoon salt
1 cup (2 sticks) butter
6 large eggs
2¼ cups sugar
1¼ cup freshly squeezed lemon juice
3 tablespoons grated lemon zest

1. Heat the oven to 350°F. Grease a 9-inch square pan. Combine 2 cups of the flour, the powdered sugar, and the salt in a large bowl. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse meal. (You can also do this in a food processor, but don’t overprocess it.) Press into the greased pan, pushing the dough all the way up the sides. Bake until the edges are golden brown, about 20 minutes, then remove and reduce the oven temperature to 315°F.

2. Meanwhile, in another large bowl, whisk together the eggs and sugar until smooth. Gently stir in the lemon juice and zest. (To minimize aesthetically displeasing little bubbles on the top of the bars, avoid whisking further.) Fold in the remaining ½ cup flour.

3. Pour the egg mixture over the hot crust and bake until the curd is set and no longer jiggles when you move the pan, 35 to 45 minutes. Cool thoroughly before cutting into bars. Dust with powdered sugar and serve.

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