INGREDIENTS
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Makes 16 bars
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To avoid air bubbles in the curd, stir in the cream with a spatula.
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CRUST
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1 cup (5 ounces) all-purpose flour
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1/4 teaspoon salt
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6 tablespoons unsalted butter, cut into 6 pieces and softened
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2 teaspoons water
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1 teaspoon honey
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LEMON CURD
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2 large eggs plus 7 large yolks
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1/2 cup honey
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1/4 cup grated lemon zest plus
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2/3 cup juice (4 lemons)
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⅛ teaspoon salt
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4 tablespoons unsalted butter, cut into 4 pieces
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3 tablespoons heavy cream