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Classic Lemon Bars with Lemon Curd
Bright, tart lemon bars made with a buttery shortbread crust and a silky lemon curd filling. The curd uses a dozen eggs for a firm, slice‑able bar that stays glossy and flavorful. Finished with a dusting of powdered sugar, these bars are perfect for winter holidays or any time you need a citrus‑punchy dessert.
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Cost Breakdown
Critical Success Points
- • Mixing butter into flour until no visible butter pieces remain.
- • Chilling the crust before baking to prevent butter leakage.
- • Cooking the curd over medium heat with constant stirring to avoid scorching.
- • Straining the curd for a smooth final texture.
- • Baking the filled bars at a lower temperature (325°F) for even set.
Safety Warnings
- • The saucepan and oven are hot; use oven mitts.
- • Whisk constantly while cooking curd to prevent egg from curdling or scorching.
- • Lemon juice is highly acidic; avoid using aluminum pans to prevent reaction.
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