Lemon Curd Bars Cockaigne
| Summary | |
|---|---|
| Prep time | 20-30 min |
| Cook time | ~65 min |
| Source | Cooking for Mr. Latte' by Amanda Hesser (pg 212) |
| Yield / serves | 9x13 pan |
| Rating | Delicious |
Ingredients
- 2 c all-purpose flour
- 1/4 c confectioners sugar
- 12 T cold, unsalted butter, cut into small pieces
- 6 large eggs
- 3 c sugar (2 1/2 c if using Meyer lemons)
- grated zest of 1 lemon
- 1 c plus 2 T fresh lemon juice (~5 lemons)
Preparation
Position a rack in the center of the oven. Preheat the oven to 325.
Sift 1 1/2 cups flour and the confectioners sugar together into a large bowl. Toss in the cubes of butter and, using your fingertips, cut in the butter (using a small pinching motion) until the mixture is the size of small peas. Tip the mixture into a 9x13-inch pan, then use your fingers to pat and press it into the base and 3/4-inch up the sides to avoid leaking during baking. Bake until golden brown, 20-30 minutes.
While the crust cools on a rack, reduce the oven temperature to 300. Whisk together the eggs and sugar in a small bowl. Stir in the lemon zest and juice. Sift the remaining 1/2 cup flour over the bowl and fold together until smooth. Pour this batter over the baked crust and put in the oven once more. Bake until the top is set, about 35 minutes. Remove the pan to a rack to cool completely before cutting into bars.
