Lemon Curd Bars Cockaigne
The Joy of Cooking Calendar-a-Day
cut into small pieces
grated zest of
fresh lemon juice,
plus 2 tablespoons
Sift together into a large bowl 1 1/2 cups of flour and 1/4 cup of sugar. Sprinkle over the top butter. Using a pastry blender, two knives, or your fingertips, cut in the butter until the mixture is the size of small peas. Using your fingers, press the mixture into the bottom of the pan and 3/4 inch up the sides to avoid leaking during baking. Bake until golden brown, 20-30 minutes. Set aside to cool slightly.
Reduce the oven temperature to 300F. Whisk together eggs and 3 cups of sugar until well combined. Stir in lemon zest and lemon juice (1 cup + 2 T juice = about 5 lemons). Sift 1/2 cup of flour over the top and stir in until well blended and smooth.
Pour batter over the baked crust. Bake until set, about 35 minutes. Remove the pan to a rack to cool completely before cutting into 3x2 inch bars.
Position a rack in the center of the oven. Preheat the oven to 325F. Have ready a 13x9 baking pan.