Day 13 Of Rosie's Christmas Baking. Part 3.

And finally, Day 13 of Rosie's Christmas Baking -

Part 3. The Ultimate Lemon-Butter Bar. (Two ultimate bars. Can you stand it?)

Ingredients for the shortbread crust: 1/2 cup chilled unsalted butter 2 tablespoons confectioners' sugar 2 tablespoons sugar 1 1/4 cups flour

I mixed the sugars together.

Then added the butter and creamed until mixture was light and fluffy.

Finally, I mixed in flour until incorporated.

Poured the crust mixture into a prepared pan. As with the last recipe for the "ultimate" lemon bar, I lined the 8 inch square pan with foil on bottom and two sides for easy removal.

I pricked the dough with a fork before baking for about 50 minutes in a 325 degree oven.

And here's the baked crust. While the crust was baking, I started on the lemon curd topping.

4 egg yolks 3/4 cup sugar lemon juice, freshly squeezed from 2 1/2 large lemons 1/4 cup unsalted butter, softened dash salt 1 tablespoon grated lemon peel 2 tablespoons confectioners' sugar

Beat egg yolks and sugar in heavy sauce pan until well blended.

Stir in lemon juice.

Add in a pinch of salt.

Add in the butter.

Heat over medium-low heat, stirring constantly, about 6 minutes, until thickened and resembling hollandaise sauce.

A candy thermometer should read about 196 degrees. Do not allow the mixture to boil, or it will curdle.

Stir in the zest.

When shortbread crust is cooked, remove from oven, reduce oven temperature to 300 degrees, and pour lemon curd topping over crust, baking for 10 more minutes.

Cool in pan on rack, then chill at least 30 minutes to set before cutting.

I refrigerated over night, then cut the lemon bars this morning and dusted with powdered sugar.

I think these might be my favorites of all the lemon bars.

Shortbread crust, lemon curd, powdered sugar. A winning and quite delicious combination.