Lemon Bars

2006-12-11

Lemon Bars
 
Recipe from Baking Illustrated via Leite's Culinaria
Notes: I used an 8" non-stick pan lined with greased parchment; this isn't an ideal pan as the surface is dark making it hard to control baking time (the crust closest to the edge browns first). Also, it has a rounded edge which makes lining the pan difficult. On the plus side, the bars don't stick to the sides! I made the curd over a double-boiler; it's very tasty, smooth and balanced. There's an awful lot of eggs though: 7 yolks plus two eggs. Unfortunately, the base was too thick; next time, I'll hold some of the crust back (or use a bigger pan).

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