Meyer Lemon Bars

Instructions

To make the crust:

1. Preheat oven to 350F. Line an 9x9-inch square pan with parchment or aluminum foil. Set aside.
2. Put the flour, powdered sugar and salt in a food processor and process briefly, about 2 seconds just to combine. Add the butter pieces and process until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the prepared cake pan and press firmly with your fingers into an even layer over the entire pan bottom.
3. Bake in a preheated oven until golden brown, about 20 - 23 minutes.

To make the filling:

1. In a medium saucepan whisk together the egg yolks and whole eggs until combined. Whisk in the sugar, meyer lemon juice, zest, and salt.
2. Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin sauce-like consistency (about 170 degrees on an instant-read thermometer), about 6 minutes.
3. Immediately pour the curd through a fine-mesh steel strainer set over a bowl. Stir in the heavy cream and pour the curd into the warm crust.
4. Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 10 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan and cut into squares, wiping the knife blade clean between cuts as necessary. Sift powdered sugar over the bars.