Time and time again America's Test Kitchen proves to be a good choice when trying new dessert recipes. I love how they include tips and information about not only what works but what doesn't work and why. Leeeeeeeeeeeeearning!
- 1 1/4c flour
- 1/2c powdered sugar
- 1/2t salt
- 8T butter, room temp., cut up into T.
- 7 large egg yolks
- 2 large eggs
- 1c plus 2T sugar
- 1/4c grated lemon zest (zest the lemons first, then juice them)
- 2/3c fresh lemon juice (4-5 lemons total)
- 4T butter, cut into T.
- 3T heavy cream
- Adjust oven rack to middle position and preheat to 350. Line a 9" square baking pan with two pieces of aluminum foil at right angles (to form a sort of sling). Lightly coat foil with vegetable oil.
- Mix together flour, confectioners sugar and salt. Using a pastry cutter (or food processor) incorporate 8T of the butter.
- Sprinkle the mixture in to the prepared pan and press firmly into an even layer. Bake until the crust starts to brown slightly, about 20 minutes.
- While crust is baking, whisk together egg yolks and whole eggs in a medium non-reactive saucepan.
- Whisk in granulated sugar until combined, then whisk in lemon juice, lemon zest, and a pinch of salt.
- Add remaining 4T of butter and cook over medium-low heat, stirring constantly until the mixture thickens slightly and registers 170 degrees (F) on an instant-read thermometer, about 5 minutes. (It may take longer than this and one it starts to boil, BAM it thickens right up.)
- Strain the mixture immediately into a non-reactive bowl (yes, all the zest will be left in the strainer) and stir in cream.
- Pour the warm curd over the hot crust. Bake until the filing is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes.
- Let cool completely on a wire rack, about 2 hours, before removing from the pan using foil and cutting into squares.
- Dust with confectioners sugar just before serving.
These a much gooey and the crust is nice and thick. I think the heavy cream really made for a good addition. If I make lemon bars again, these are the ones I will make for sure. I did find one part of the process problematic, however. I couldn't get the powdered sugar that I sprinkled over the cooled bars to stick around. It just dissolved right into the lemon goop.
Once again, these were a success, so now I can move on to other baking adventures.
Want to know what Hui thought? Well he enjoyed the lemon bars enough to leave a comment on my Facebook page that went a little something like this: best lemon squares period.
I'll take it!