Name: Amazing Lemon Bars after Supper
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 16 Bars
Ingredients: 138 g All-Purpose Flour; 45 g Confectioners Sugar; 142 g Butter softened; 10 g Cornstarch; 2 g Salt; 3 Eggs; 75 g yolks yolks from a little less than 4 eggs; 225 g Sugar; 175 g Lemon juice; 1 g Salt; 128.5 g Butter; 1.5 Sheets gelatin silver, bloomed

For Amazing Lemon Bars after Supper, the counter starts with g All-Purpose Flour, g Confectioners Sugar, and g Butter softened. Portion it for 16 Bars.

Count on 40 minutes of prep, 10 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Crust

138 g All-Purpose Flour
45 g Confectioners Sugar
142 g Butter softened
10 g Cornstarch
2 g Salt

For the Lemon Filling

3 Eggs
75 g yolks yolks from a little less than 4 eggs
225 g Sugar
175 g Lemon juice
1 g Salt
128.5 g Butter
1.5 Sheets gelatin silver, bloomed

How the cooking goes

Make the Lemon Curd

Bloom gelatin in a tray of ice water (don’t try to rush the gelatin), once it’s bloomed squeeze it and keep it to one side.
In a large sauce pot, whisk together eggs and yolks until the texture looks smooth. Whisk in sugar and salt, and slowly whisk in the lemon juice. Be sure everything is perfectly homogenous or your bars will have streaks later. Cook over high heat, stirring constantly until nappant (you don’t want to scramble your eggs!). Once it starts to thicken, lower the heat because you don’t want it to boil. If it curds up faster than you’re prepared for, give it a whisk to smooth it out. Take it off the heat and stir in the butter. If you have lumps, pass it through a chinoise or sieve while it’s still warm. add the bloomed gelatin, and if it doesn’t melt you can briefly put it back on the stove.
To cool down the curd a little, pour it into a bowl with a piece of plastic wrap on top while you wait for the crust to finish baking.
You can also make this ahead and refrigerate or freeze. To use, place curd in a bowl set over simmering water. Gently reheat it until it is smooth. Whisk if needed.

Bake Crust

Stir together all crust ingredients in a electric mixer with paddle attachment on low until a smooth dough forms.
Parchment line a 8×8 baking pan (it helps to make wings so you can lift up the lemon bars later).
Break up dough so it’s even in the pan, and press into the pan.
Oven-bake at 350°F until the crust is deep gold and set, it takes about 10 minutes if you’re using a metal pan (20 if you’re using glass).

Finish Bars

Pour your curd into baked crust. Use a spatula to spread the curd so it’s nice and even. Cool in the refrigerator until set, which will take at least two hours (maybe even overnight). Wrap. Can dust the top with confectioners sugar or frosting!