Lemon Bars

Short Bread Crust

In a bowl combine the flour, powdered sugar, salt, and melted butter together.

Mix until all of the flour is hydrated. The dough will be crumbly. However if you squeeze the crumbles together in your hand it should hold its shape.

Line a 9x13 pan with parchment paper.

Spread the dough crumbles evenly in the bottom of the pan. Then firmly press the dough down into the pan. There shouldn't be any cracks or spaces. It should be one solid piece of dough in the pan.

Pre heat your oven to 350 degrees.

Bake your crust for 20 minutes.

Lemon Filling

In a bowl add all of your egg yolks and set it aside.

In a sauce pan combine your sugar, corn starch, and salt. Whisk together until fully combined.

Add your lemon juice and water to the pan. Stir until well combined.

Cook the filling on a medium to high heat and stir continuously.

Once the filling starts to boil and thicken take it off the heat.

Give your egg yolks a quick whisk to break them up.

While whisking your egg yolks slowly start adding your hot lemon filling to the yolks. You are adding all of the lemon filling to the yolks. Its very important to do it slow so you don't cook the yolks and have scrambled eggs.

Now that its all combined add the filling back to your sauce pan.

Cook for another 1-2 minutes on a medium to low heat while stirring continuously. The filling will continue to thicken.

Take the pan off the heat.

Add your lemon zest and your cold butter. Stir until all of the butter is melted and combined. The texture of the filling will change once you add the butter to a smooth velvety consistency.

Pour your filling on top of your short bread crust and give it a little shake to level everything out.

Refrigerate the lemon bars for at least 6 hours but overnight is preferred.

Cut the lemon bars with a warm knife and they are ready to eat! You can top these with a little lemon zest or with powdered sugar if you like.