Sunny Lemon Bars Recipe
"On the verge of spring, when you're craving fresh flavors, but few fruits are in season, lemon bars are just the thing. My version is something of a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares—no cornstarch required...."
INGREDIENTS
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For the Crust:
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4 1/2 ounces (1 cup; 130g) all-purpose flour
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2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
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1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
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1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
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4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch dice
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For the Custard:
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3 large eggs, cold
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4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
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9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
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Pinch of kosher salt
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1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
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11 ounces (1 1/3 cups; 310g) lemon juice, from about 8 large lemons (see note)
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For Garnishing:
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2 ounces (1/2 cup; 55g) powdered sugar (optional)
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6 ounces (1 cup; 170g) Lemon Chantilly (optional)
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5 ounces (1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)
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