Lemon Curd Bars

Andrew got me a baking cookbook for Christmas that has a ton of yummy dessert recipes. So I've been trying some. So far I've made lemon curd bars, brownies and pound cake. The lemon curd bars have been the best so far. Andrew doesn't usually like lemon-flavored desserts, but he liked this! I wanted to share the recipe.

For the crust:

1 cup flour

1/2 cup sugar

1/2 tsp of salt

1/8 tsp ground cinnamon

1/2 cup unsalted butter, cut into 1/2-inch pieces

For the filling:

1 tsp finely grated lemon zest (optional)

3 large eggs

1/2 cup fresh lemon juice (about 3 lemons)

3 tbsp heavy cream

Confectioner's sugar for dusting

To make the crust, preheat the oven to 350 F. Lightly grease an 8-inch square baking dish, preferably heatproof glass.

In a food processor, combine the flour, sugar, salt and cinnamon. process briefly to blend. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20-22 minutes. Let the crust cool completely on a wire rack. Reduce the oven temperature to 325 F.

To make filling, whisk together the sugar, flour, salt, and lemon zest, if using. Add the eggs, lemon juice, and cream and whisk until just blended. Carefully pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Let cool on the rack for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.

Cut into desired size pieces and carefully remove from the dish with a spatula. Dust the pieces with confectioner's sugar before using, if desired.