Lemon Bars

Ingredients

Crust

• Canola oil, for greasing
• 1 cup unsalted butter, diced
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Curd

• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 3 Tablespoons corn starch
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice (from about 8 lemons)

Directions

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, sugar, and salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

While the crust is baking, combine the sugar and corn starch in a bowl. Add the whole eggs and yolks, and whisk until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300°F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.