Luscious Lemon Bars

Ever since I was a young tot, I loved the taste of citrus, especially lemons. I used to eat lemons like they were candy, sucking the bitter sweetness of the ripe lemon until there was not a drip of juice left. At restaurants, my parents would fish the lemon slice out of their sparkling water to keep me quiet as we waited for our meals. I just couldn’t resist that sour tang. This must be hereditary because my youngest brother does the exact same thing.

When I lived in Baltimore a carnival dessert that I quickly came to adore was the Lemon Peppermint Stick. This treat is no more complicated than the name itself. You cut a lemon in half, stick a Peppermint Stick “Straw” (peppermint stick with a hole running through the core) and suck out the lemon juice. In one slurp, you get the sour lemon juice accompanied by the sweet minty-ness of the peppermint. Sometimes the simplest things in life are the most enjoyable.

My love of lemon never deteriorated as it continues to be a favorite. One dessert in particular that has followed me throughout my childhood and has remained an all time favorite dessert is the infamous lemon square. The first time I had this delectable dessert was at a family-friend party one-summer, years ago. (If you have been keeping up with my blog, you probably already know that I have a mean sweet tooth. My “last supper” would consist of an array of my favorite desserts, nothing else. No point in eating healthy now, right? ) Upon arrival, I casually stroll into the kitchen to take a peak at the dessert for the evening. You have the cookies, the fruit salad (not actually a dessert FYI), the store bought cake, and in the back corner I notice some vibrant yellow square shaped treats. Having no idea what they were I became extremely curious, if its dessert of course I’m curious. I slyly look to my left and right, checking to see if the coast is clear, and just as I’m reaching over to grab one, my hand is slapped out of the way.

I look up in astonishment to see an extremely tall, elderly woman laughing at me. Slightly confused by very relieved I smile “innocently”. “Would you like one dear?” “Yes, but what is it?” The woman begins to laugh again. “How do you know you want it if you don’t know what it is?” I respond simply, “Because it’s dessert.” She gives me an understanding smile and hands me a square.

From that moment forward, lemon squares have been one of my guilty pleasures. The tangy, sweet curd atop the buttery shortbread is just to die for. Finished with a generous sprinkle of powder sugar makes these bars irresistible to all senses. Be prepared to give out this recipe to any and all who taste it, it’s that good. This recipe is adapted from none other than my inspiration, Joanne Chang.

Lemon Lust Bars

(Adapted from Joanne Chang)

Yields about 18 very sizable portions of lemony bliss

For the Shortbread:

1 cup (2 sticks/228 grams) unsalted butter, at room temperature

6 tablespoons (75 grams) granulated sugar

2 tablespoons confectioners’ sugar

1 egg yolk

1 teaspoon vanilla extract

1 cup (140 grams) unbleached all-purpose flour

1 cup (120 grams) cake flour

½ teaspoon baking powder

½ teaspoon kosher salt

For the Lemon Curd:

2 cups plus 2 tablespoons (500 grams) fresh lemon juice (14 to 16 lemons)

1/2 cup (1 stick/114 grams) unsalted butter

½ cup (60 grams) heavy cream

8 eggs

4 egg yolks

2 cups (400 grams) granulated sugar

1 teaspoon kosher salt

1 teaspoon vanilla extract

To make the shortbread: Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar, and confectioners’ sugar on medium speed for about 5 minutes, or until light and fluffy. (This step will take about 10 minutes if using a handheld mixer or a spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the egg yolk and vanilla on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and paddle again with a rubber spatula to make sure the egg yolk is thoroughly incorporated.

In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix for about 15 seconds, or until the flour mixture is totally incorporated and the dough is evenly mixed. Stop the mixer and scrape the bowl again to make sure all of the flour mixture is thoroughly incorporated.

Scrape the dough out onto unfloured surface. Shape it into a 1-inch thick disk and wrap the dough in the plastic wrap. Refrigerate the dough for about 30 minutes, or until it has firmed up but is still somewhat pliable. (At this point, it can be stored in the refrigerator or in the freezer for up to 1 month. If the dough is frozen, thaw it overnight in the refrigerator then let it sit at room temperature for about 20 minutes before using.)

To make the lemon curd: While the dough is chilling, in a medium nonreactive saucepan, combine the lemon juice, butter, and cream. Place over medium-high heat until just below a boil. Meanwhile, in a medium heatproof bowl, whisk together the eggs and egg yolks until blended. Slowly whisk in the granulated sugar until combined. Remove the lemon juice mixture from heat and gradually whisk a little of it into the egg mixture. Continue whisking the hot liquid into the eggs, a little at a time, until all of it has been incorporated.

When all of the lemon juice mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills.

Remove the lemon curd from the heat and strain through a fine-mesh sieve into a medium bowl or pitcher. Whisk in the salt and vanilla, place plastic wrap directly onto the lemon curd to prevent a “skin” from forming and refrigerate. (The lemon curd can be made up to 4 days in advance and stored in an airtight container in the refrigerator).

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

Lightly flour the dough disk and two large sheets of parchment paper. Place the dough between the sheets of parchment, and roll it out into a rectangle 9 by 11 inches and about ¼ inch thick. Carefully peel off the top sheet of parchment. (Place the whole thing in the refrigerator for a few minutes if the dough sticks to the parchment.) Transfer the bottom sheet of parchment with the dough to a 9-by-11-inch baking pan or baking dish with at least 2-inch-high sides. Press the dough to fit the bottom of the pan, and allow the parchment to come up the sides of the pan. The dough needs to be about the same thickness all around.

Bake for about 20 minutes, or until the shortbread is light brown—about the same color as maple wood. Remove from the oven (leave the over set at 350 degrees F), pour the lemon curd on top, and smooth the filling evenly over the shortbread with a rubber spatula.

Bake for another 15 to 20 minutes, or until the curd has set and it jiggles like Jell-O. Let cool to room temperature in the pan on a wire rack, then refrigerate for at least 4 hours or overnight to allow the curd to set. If refrigerating overnight, lightly drape plastic wrap over the top to keep any smells from seeping into your lemon bars.

Gently tug the parchment on all sides to loosen the shortbread from the pan, then slide it out onto a cutting board. Trim the edges of the shortbread, then cut into 18 bars.

The bars can be stored in an airtight container in the refrigerator for up to 2 days.

Enjoy!