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Lemon Bars

This recipe is for lemon lovers who want more curd and a decadent citrus experience. Use a 9x11 or 9x13 pan.
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Ingredients Method

Ingredients
  

Crust
  • 1 cup unsalted butter (softened)
  • 1/2 cup sugar
  • 2 cups all purpose flour
  • 1/4 tsp salt
Lemon Curd
  • 6 eggs eggs (if XL drop to 5)
  • 2 1/4 cups sugar (this can go down to 2 cups if desired)
  • 3/4 cup fresh squeezed lemon juice (this can be anywhere from 4-8 lemons)
  • 1/2 cup all purpose flour
  • zest of 1-2 lemons

Method
 

Crust
  1. Blend these ingredients together until you have a bread crumb texture. 
  2. Press the crust into the bottom of a 9x11 or 9x13 pan.
  3. Bake in a preheated oven at 350 F for 20-25 minutes, until there is a hint of brown.
Lemon Curd
  1. Whisk together all the curd ingredients (zest can go last with a spoon for mixing, as it will tangle in the whisk.)
Final Bake
  1. Pour the lemon curd over the hot baked crust.
  2. Return the pan to the oven and bake an additional 20 minutes. There may be a little jiggle when you take the pan out of the oven but it will solidify as it cools.