These sweet and zesty lemon bars are an all time favorite summer dessert for us at Parsimony Inspired and we are so excited to share the recipe with you! With a quick prep time you can make them in the morning, then enjoy after they have set when you come home from work or running errands. If sharing with friends be prepared to make 2 batches; every crumb will be gone before you know it!
- 1 1/4 cups AP flour
- 1/2 cup confectioners' sugar, plus extra for dusting
- pinch of salt
- 12 tbsp. unsalted butter, cut into 12 pieces and softened
- 7 large egg yolks
- 2 large eggs
- 1 cup plus 2 tbsp. granulated sugar
- 2/3 cup fresh lemon juice (about 4 lemons)
- 1/4 cup lemon zest
- 3 tbsp. heavy cream
Adjust an oven rack to the middle position and heat to 350 degrees. Line a 9-inch square pan with foil (by placing a sheet length and width wise to create a "sling" so the bars can easily be pulled out), and lightly coat with veggie spray.
Process the flour, confectioners' sugar, and salt in a food processor until combined, about 3 seconds. Sprinkle 8 tbsp. of butter over the top and pulse until the mixture is pale and resembles course cornmeal, about 8 pulses.
Sprinkle mixture into prepared pan and press firmly into an even layer using your fingers. Bake until the crust starts to brown, about 20 minutes.
While the crust is baking, whisk the yolks and whole eggs together in a medium nonreactive saucepan. Whisk in the granulated sugar until combined, then whisk in the lemon juice, lemon zest, and a pinch of salt. Add the remaining 4 tbsp. butter and cook over medium-low heat, stirring constantly, until thee mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes.
Strain the mixture immediately into a nonreactive bowls and stir in the cream. Pour the warm lemon curd over the hot crust. Bake until the filling is shiny and opaque and the center jiggles slightly when shaken, 10-15 minutes.
Let cool completely on a wire rack, about 2 hours, before removing the bars from the pan using the foil (lift up the edges of the foil) and cutting into squares. Dust with confectioners' sugar before serving.