Meyer Lemon Bars CRUST 1 1/4 cups all-purpose flour 1/2 cup powdered sugar, plus more to sprinkle

on the finished bars pinch of salt 8 Tbls unsalted butter, still cool and cut into 8 pieces FILLING 7 large egg yolks 2 large eggs 1 cup 2 Tbls sugar 2/! cup meyer lemon "uice #from about 4-$ medium lemons% finely grated &est from the lemons 1/2 teaspoon salt 4 Tbls unsalted butter, cut in to 4 pieces ! Tbls hea'y cream For the crust (o'er a )-inch s*uare cake pan with two sheets of hea'y duty aluminum foil, perpendicular to each other+ ,pray with nonstick cooking spray and set aside+ -ut the flour, powdered sugar and salt in a food processor and process briefly, about 2 seconds+ .dd the butter pieces and process to blend, 8 to 1/ seconds, then process until the mi0ture is pale yellow and resembles coarse meal, about three 1-second pulses+ ,prinkle the mi0ture into the prepared cake pan and press firmly with your fingers into an e'en layer o'er the entire pan bottom+ 1efrigerate for !/ minutes+ 2eat the o'en to !$/ degrees+ 3ake the crust until golden brown, about 2$ minutes+ For the filling 4n a medium saucepan whisk together the egg yolks and whole eggs until combined+ .dd the sugar, meyer lemon "uice, &est and salt until well combined, about !/ seconds+ .dd the butter pieces and cook o'er medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin sauce-like consistency #about 17/ degrees on an instant-read thermometer%, about 5 minutes+ 4mmediately pour the curd through a fine-mesh steel strainer set o'er a medium bowl+ ,tir in the hea'y cream and then pour the curd into the warm crust+

3ake until the filling is shiny and opa*ue and the center ! inches "iggle slightly when shaken, about 1/ minutes+ (ool on a wire rack to room temperature, about 4$ minutes+ 1emo'e the bars from the pan and transfer to a cutting board+ (ut into 2 inch s*uares, wiping the knife blade clean between cuts as necessary+ ,ie'e powdered sugar o'er the bars, if you6d like+