Yum Yum's Place: Lemon Bars: Part 1

Lemon Squares
Adapted from America's Test Kitchen Family Cookbook

I admit I do not like chocolate, except for the outside of oreos. All the rest of the chocolate in the world repulses my poor taste buds. I have tried to like it, but I cannot stomach it. However, I do like to bake with chocolate of all sorts, and I have some knowledge of what most people like. I come from a large family- eight of us in all- all of us are quite honest, blunt when need be and even when there is no need. Needless to say, my four younger brothers, older sister, mother and father have all tried my baked goods throughout the years, sharing their opinions openly and honestly. Now, my husband gets that wonderful opportunity, and in our first year of marriage, he has twenty extra pounds to show for it! All in all, I love lemon bars, and I have tried at least 6 different recipes to find the perfect lemon bar. This recipe below seems to be the greatest hit among friends and family- smooth and not too tart!

It is important that both the filling and crust are warm when assembling the bars in step 4; this ensures that the lemon curd filling will cook through evenly. Be sure to zest the lemons before juicing them.

CRUST
1 1/4 cups (6 1/4 oz) all purpose flour
1/2 cup (2 oz) confectioners' sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened

FILLING
7 large egg yolks
2 large eggs
1 cup (7 oz) plus 2 tablespoons granulated sugar
1/4 cup grated fresh lemon zest (about 4 lemons)
2/3 cup fresh lemon juice (about 4 lemons)
Pinch of salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream (you can substitute light/table cream, but I do not suggest half and half- I made that mistake last time around trying to make a healthier recipe)
Confectioners' sugar for dusting

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil. To make a foil sling, cut about 12-inch length extra-wide heavy-duty foil (I use regular foil, and it works just fine); fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. FOR THE CRUST: Process the flour, confectioners' sugar, and salt together in a food processor to combine, about 3 pulses. Sprinkle the butter over the top and pulse until the mixture is pale yellow and has the texture of coarse sand, about 8 pulses. Sprinkle the mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, about 20 minutes. Note: if you do not have a food processor, you can easily use a pastry blender or two knives to cut the butter into the dry ingredient mixture.

3. FOR THE FILLING: While the crust bakes, whisk the egg yolks and eggs together in a medium saucepan. Whisk in the granulated sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium heat, stirring consistently, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Strain the mixture immediately into a bowl and stir in the cream.

4. Pour the filling over the warm crust. Bake the squares until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes, rotating the pan halfway through baking.

5. Let the bars cool completely in the pan, set on a wire rack, about two hours. To speed up the cooling process, I put the lemon bars in the refridgerator. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Dust with confectioners' sugar before serving. You can store the leftover lemon bars in the fridge for up to 3 days, but they do not normally last that long around my house.