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Classic Lemon Bars...But Better!

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Ingredients
  

Crust:

  • 12 Tablespoons of Room Temperature Unsalted Butter
  • 6 Tablespoons of Powdered Sugar
  • ¼ Teaspoon of Kosher Salt or 1/8 Teaspoon of Table Salt
  • ½ Teaspoon of Vanilla Extract
  • Zest of 1 Lemon
  • 1 ¾ Cups of All Purpose Flour

Filling:

  • 2 Whole Large Eggs
  • 3 Egg Yolks
  • 1 Cup of Granulated Sugar
  • 3 Tablespoons + 1 Teaspoon of All-Purpose Flour
  • 150 ml Lemon Juice
  • 2 Teaspoons of Lemon Zest

Swiss Meringue Topping (Optional):

  • 2 Egg Whites
  • 100 grams of Granulated Sugar
  • ⅛ Teaspoon of Kosher Salt
  • ¼ Teaspoon of Cream Tartar
  • ½ Teaspoon of Vanilla Extract or Vanilla Bean Paste

Instructions
 

Crust:

  • Preheat your oven to 350ºF.
  • Line an 8” x 8” square pan with parchment paper. Take 2 pieces of parchment paper the width of the pan and line the bottom and up the sides with one so it hangs over the sides. Repeat with the second piece going the other way.
  • Using a stand mixer or a hand mixer, cream together the butter, powdered sugar, salt, vanilla and lemon zest.
  • Add the flour and mix on low until the dough starts to come together.
  • Dump the dough into the prepared pan and flatten into an even layer.
  • Dock the crust all over with a fork. This will prevent the crust from puffing up.
  • Chill the crust for 30 minutes then bake for 20-22 minutes or until a light golden brown.

Filling:

  • Lower the oven temperature to 300°F
  • In a 2-quart saucepan, using your fingers, massage together the sugar and lemon zest. Whisk in flour.
  • Next whisk in the eggs and egg yolks.
  • Place over low heat and gently whisk in the lemon juice.
  • Increase the temperature to medium and using a spatula gently stir the mixture until it begins to thicken, coats a spatula and you are able to draw a line through it with your finger, about 5-7 minutes. (Could be as long as 7-8 minutes depending on your stove top)
  • Remove from heat and strain onto the top of the cooled crust.
  • Spread the filling evenly with an offset spatula.
  • Bake for 15 minutes. Remove from the oven and allow to cool. Chill in the refrigerator for 3-4 hours.
  • After the bars have chilled remove them from the pan and slice into bars or squares.

Swiss Meringue Topping (Optional):

  • In a heat proof bowl, whisk together the egg whites, sugar, salt and cream of tartar.
  • Place the bowl over a pot of simmering water. Make sure the bottom of the bowl is not touching the water. Stir the mixture, using a spatula, until it reaches a temperature of 160°F (71°C) and sugar isdissolved.
  • Transfer the mixture to the bowl of a stand mixture, if using. Using the whisk attachment, beat on high until the mixture is glossing and holds a peak. This should take about 5-6 minutes. It may take longer if using a hand mixer.
  • Decorate the squares with the meringue.  You can toast the meringue or leave it plain.