Shortbread and lemon curd. Lovely, tangy, melt-in-your-mouth combo. THIS recipe I’ve had since 1999; it’s about time I blogged it. Cook’s Illustrated called it “Perfect Lemon Bars” and though I don’t agree with all of their assessments for “perfect”, this is one of the exceptions. It’s incredibly easy to make. The first time, I couldn’t believe it came out of my own oven. I’d take it any day over other lemon bars I’ve seen in bakeries. Cooks Illustrated, you did well. The crust is a basic shortbread, not even lemon zest, so its buttery sweetness shines through: an excellent contrast to the tart filling. The minimal flour and milk in the filling gives it body so you don’t end up with an oozy, soggy mess. And it keeps well in the refrigerator… that is, if you ever have any leftovers — not likely. CI’s instructions were long, so I’m giving you my translation.

Crust

1 1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter, at cool room temperature (where it’s still slightly firm) and cut into 1-inch pieces

Filling
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons lemon zest
2/3 cup strained lemon juice
1/3 cup whole milk
1/8 teaspoon salt

Cooking spray
Additional confectioners’ sugar for dusting

Adjust rack to middle position and preheat oven to 350°F. Line 13 x 9 inch baking pan with two pieces of parchment, crossed, and long enough to leave a 1-inch overhang on long sides. Grease lightly with cooking spray or butter.
In food processor, pulse crust ingredients just until mixture forms coarse crumbs. Transfer to pan and press mixture down with your fingers or the back of a spoon until evenly distributed, building up the sides just a bit more than the center. Chill 30 minutes, then bake 20 just until golden, about 20-25 minutes.
While crust is chilling/baking, whisk filling ingredients in a bowl.
Reduce oven temperature to 325°F. Stir filling mixture to reblend and pour onto warm crust. Bake until filling is firm, about 20 minutes. Cool pan on wire rack to near room temperature, about 30 minutes. Lift gently using the parchment overhang onto a cutting board. Use a pizza cutter or a really sharp knife to cut into bars or squares, wiping cutter/knife clean between cuts.
Dust with confectioners’ sugar.
Makes about 24 squares; number of bars depends on how small or large you cut them!