Cookie Bars - Traditional Lemon 

Baked on a half sheet pan, you'll have 48 neat little triangles of tart treats! This recipe is much more complex in order to keep the crust crisp and the topping rich tangy lemony. Thanks, New Best Recipes.

**Zest the lemons before juicing.

***4 lemons make 1 c juice. So this recipe needs 6 lemons, but buy more in case some are small, bad or just dry.

*Do not cover these too soon. They are quite wet and need to be open to the air.

**Cut them in quarters on the 13 inch side and cut into sixths on the 18 inch side for 6x4 = 24 squares cut into triangles for 48 servings.

*Seive powdered sugar over them for a finished look. Also being wet, put the powdered sugar on just after plating them. It gets absorbed quickly.

*Because they are so wet, you can't drizzle glaze them either. It just absorbs.
In bosch mixing bowl with wire whips blend:
12 oz flour
4 oz powdered sugar
1/2 t salt
until mixed.

2 sticks soft but still cool unsalted butter (be careful it isn't too cold and will bend the whips) cut into pieces, again so as not to bend the whips.
Mix until mixture is pale yellow and resembles coarse meal.

Line a half-sheet baking pan with parchment, leaving an overhang to lift out of pan with.

Sprinkle crust mixture into pan and press in with fingers, roll with rolling pin into a smooth even layer.

Refrigerate for 30 minutes.

Bake at convection 300* about 15 minutes until just golden.

In 3 1/2 qt saucier pan whisk together:
14 egg yolks
4 eggs
just until mixed.

15 oz granulated sugar
whisk just until combined.

1 1/3 c fresh lemon juice
1/2 c fresh lemon zest (from all the lemons)
a pinch of salt
whisk until just combined.

1 stick (8 T) unsalted butter

Cook over medium heat, stirring constantly with silicone scraper until the curd thickens to a thin sauce-like consistency and registers 170* on a candy thermometer.

Remove from heat and stir in:
3 oz (6 T) heavy cream

IMMEDIATELY pour lemon layer onto warm crust.

Bake until filling gently bubbles and is set with no areas of loose jiggling about 20-30 minutes.

Cool on wire rack to room temperature. Remove bars using parchment handles and cut on a cutting board. Need to try freezing the whole sheet maybe an hour or so to make cutting easier! Should work.

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