You may also like
Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 2 cups flour
- 2 sticks unsalted butter, cut into quarters
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 stick unsalted butter
- 3/4 cup plus 1 tablespoon granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 2 large eggs, lightly beaten
- Zest of 1 lemon
Method
- Preheat oven to 350 degrees F. In a food processor combine flour, sugar and salt.
- Add butter and pulse until mixture resembles coarse meal.
- Turn mixture out onto a 9 by 13-inch baking pan and press into an even layer, covering the pan.
- Bake in the middle of the oven for 20 to 25 minutes or until layer is light golden brown.
- While the crust is baking, in a large bowl over simmering water whisk the butter, 3/4 cup sugar and lemon juice until the mixture feels warm, sugar is completely melted and incorporated, and is lighter, about 5 minutes.
- Remove bowl from heat.
- Beat eggs with 1 tablespoon sugar until light and frothy.
- Temper hot lemon mixture into eggs then add eggs back into lemon, whisking constantly.
- Pour lemon mixture over hot crust, return pan to the oven and bake another 15 to 20 minutes until curd is set and crust is golden brown.
- Allow to cool completely on a rack.
- Cut into 2-inch squares.
