The Times - Serving Waitsburg, Dayton and the Touchet Valley

While searching for dessert recipes it is easy to get lost in the seemingly endless options of new and trendy flavor combinations. Exotic ingredients and complicated techniques can be fun when you have the time, or the budget, to bake for a special occasion. However, it is worth revisiting the humble classics. Lemon bars are in this category of easy, homey favorites that are always a crowd pleaser. With a delicate butter shortbread base topped with a sweet and lively lemon curd, it is easy to see why these lovely bars have become such an iconic American sweet treat.

Ingredients:

For the crust:

1 ¼ cups unbleached all-purpose flour

½ cup powdered sugar (plus more for dusting)

½ teaspoon fine salt

8 tablespoons unsalted butter, cut into 1-inch pieces

For the filling:

7 large egg yolks, plus 2 large eggs

1 cup plus 2 tablespoons granulated sugar

⅔ cup fresh lemon juice (4 to 5 lemons)

¼ cup finely grated lemon zest

Pinch of salt

4 tablespoons unsalted butter, cut into 4 pieces

3 tablespoons heavy cream

Directions:

Lightly grease a 9-inch square baking pan. Cut two sheets of parchment paper, or foil, into 9 x 16-inch rectangles. Center one rectangle of parchment in pan and push into bottom and sides of pan. Then repeat with the other sheet of parchment perpendicular to the first, so that you have an overhang of paper on all four sides of the pan. Lightly grease the parchment paper.

First start the crust. In the bowl of a food processor, combine the flour, powdered sugar, and salt, then process briefly to evenly mix. Add the butter and process to blend, about 10 seconds. Next, process the mixture in 1-second pulses until it resembles a pale-yellow coarse meal. Don't over mix. Sprinkle the mixture into the prepared pan and press firmly with your fingers to create an even layer over the entire pan bottom. Place in the refrigerator to chill for 30 minutes.

Meanwhile, adjust the oven rack to the middle position and preheat the oven to 350 degrees. After chilling, bake the crust until golden brown, about 20 minutes.

While the crust is baking, make the filling. In a nonreactive bowl, whisk together the yolks and whole eggs until mixed. Add the granulated sugar and whisk until just combined, about 5 seconds. Next, whisk in the lemon juice, zest, and pinch of salt. Transfer the mixture to a medium nonreactive saucepan and add the butter pieces. Cook over medium-low heat, stirring constantly, until the curd thickens to a sauce-like consistency and reaches 170 degrees with a thermometer, about 5 minutes. Working quickly, pour the curd through a fine-mesh strainer set over a clean nonreactive bowl. Whisk in the heavy cream. At this point the crust should be done; pour the curd into the warm crust immediately. Lightly tap pan to break any large bubbles.

Set pan in the hot oven and bake until curd sets, is shiny and opaque, about 10 to 15 minutes. The center 3 inches of the filing will still be slightly jiggly when shaken. Completely cool pan on a wire rack until room temperature, about 45 minutes to an hour then chill pan in the refrigerator for a couple of hours before cutting. Use the parchment handles to carefully remove the bars from the pan and transfer to a cutting board. Cut into 2 ¼ to 3-inch square bars (16 or 9 bars respectively), wiping the knife clean between cuts. Dust the tops with powdered sugar.

Notes:

It is essential that you add the warm filling to the warm crust. Make sure you have all your ingredients ready and measured, so that you can make the filling while the crust is baking.

Bars must be completely cool before cutting. Serve chilled or at room temperature on a decorative platter, and store leftovers in an airtight container in the fridge.

Enjoy!