LEMON BARS (Page 77)

Crust:
1 c. flour
5 egg yolks divided (1 in crust, 4 in curd)
1 stick unsalted butter, room temperature
1/4 c. sugar

Curd:
3/4 c. sugar
3 oz. fresh lemon juice
zest of 2 lemons, divided (1 in crust and 1 in curd)
1/2 stick unsalted butter, cut into 4 T.
powdered sugar for dusting

Preheat oven to 375 degrees. Grease a 9 x 9 pan. Combine flour, 1 stick unsalted butter, 1/4 cup sugar, zest of 1 lemon and 1 egg yolk, in a bowl until a dough forms. Press into the pan. Bake for 12-15 minutes, until lightly golden. Decrease oven temperature to 300 degrees. While crust is baking assemble curd. Lemon curd: In a heavy saucepan, place zest of 1 lemon, 4 egg yolks, 3/4 cup sugar, 3 oz. lemon juice and 4 T butter.

Whisk over medium heat until slightly thickened. The mixture actually
changes color (becomes lighter). Do not boil. Strain over a bowl. Pour over a warm crust. and return to oven for 10 minutes.

Allow it to cool completely. Refrigerate at least 30 minutes before cutting.
Generously sprinkle with powdered sugar.
Note: Nice light dessert is good anytime of the year!