Stella Park's Sunny Lemon Bars

seriouseats.com

Leslie Durkey

So tart, they're absurd.

subheading: For the Crust:

4 ½ ounces ( 1 cup; 130g) all-purpose flour

2 ounces ( ½ cup; 60g) powdered sugar, preferably organic

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

⅛ ounce ( 1 tablespoon; 4g) freshly grated lemon zest

4 ounces ( 1 stick; 115g) cold unsalted butter, cut into ¼-inch dice

subheading: For the Custard:

9 ½ ounces ( 1 ⅓ cups; 270g) granulated sugar

3 large eggs, cold

4 ¾ ounces (½ cup; 135g) egg yolks, from about 8 large eggs

¼ ounce ( 1 packed tablespoon; 8g) freshly grated lemon zest

Pinch of kosher salt

11 ounces ( 1 ⅓ cups; 310g) lemon juice, from about 8 large lemons (see note)

subheading: For Garnishing:

2 ounces ( ½ cup; 55g) powdered sugar (optional)

6 ounces ( 1 cup; 170g) Lemon Chantilly (optional)

5 ounces ( 1 cup; 140g) Crispy Citrus-Candied Pistachios (optional)

Note: Ingredients may have been altered from the original.

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