My goal in developing these bars was to get as much lemon flavor into them as possible, and I think I've done it.Lemon shortbread base, lemon curd filling, and a dusting of lemon powdered sugar.
These come together like any lemon bar,but with more lemon. First you'll make the crust, no mixer needed.
Mix butter, salt, sugar, lemon zest, and flour until you have a soft dough.
Break the dough up and pat it into the pan so it's nice and smooth. Push some dough about 3/4" high up the sides of the pan to prevent any filling from seeping under the crust. Bake for 20 minutes.
While the crust is baking, whisk together flour, sugar, and salt. Then add eggs and yolks, and finish by adding lemon zest and juice. Whisk well so there are no streaks of egg in the filling.
Here's a tip for you:
Leave the baked crust in the oven, pull out the rack, and pour the filling in. Then push the rack back in. This prevents sloshing.
If you use sugar snow (powdered dextrose), you can dust the bars right out of the oven and it won't melt or soak in. Otherwise, dust with powdered sugar before slicing and servings.
I can almost guarantee these are the best lemon bars you'll ever make, and I really hope you make them often!Click below for the full recipe, and see the next slide for more lemon recipes. Enjoy!