Directions

How to Bake

30 minutes before class: please preheat your oven to 350F and remove your butter from your refrigerator to temper

1. Line a 9x13 baking dish with parchment paper and spray with nonstick pan spray.

2. In a medium mixing bowl, mix together the flour, 84 grams (¾ cups) of the powdered sugar, and salt.
3. Chop 10 tablespoons of the butter into small cubes.
4. Using your fingers and thumbs, work the butter into the dough until it is crumbly but holds together when squeezed.
5. Transfer to the prepared baking dish and press into an even, flat layer.
6. Bake until the edges are golden brown and the center has set, about 15 minutes.
7. Meanwhile, to make the filling, zest 5 of the lemons, then juice until you have 226 grams (1 cup) of juice.
8. In a medium saucepan, add the sugar and lemon zest. Work it with your fingers to release some of the lemon flavor from the zest.
9. Add the eggs, yolks, and a pinch of salt and mix to combine.
10. Add in the lemon juice and stir until combined.
11. Chop the remaining 6 tablespoons of butter into cubes and add it into the mixture.
12. Cook over medium heat, stirring constantly with a rubber spatula. Make sure you scrape down the sides.
13. Cook until the mixture thickens to a curd consistency. Never allow the mixture to come to a boil or it may ruin the texture and cause scorching.
14. Whisk in the heavy cream, then strain to remove the lemon zest and any eggy bits.
15. Transfer the mixture to the warm shortbread crust and bake until the edges have set and there is just the slightest jiggle in the center, about 10 minutes.
16. Set in your refrigerator to chill overnight.
17. The next day, chop into bars and top with powdered sugar. Enjoy!