Make the lemon bar crust

• Preheat your oven to 350°F (177°C).
• Combine all the crust ingredients in a food processor and pulse about a dozen times until it forms a coarse meal.
• Line an 8″ x 8″ cake pan (non-stick preferred) with parchment paper that hangs over the edges.
• Pour the crust-mix into the pan, shake it to level it, and press the crumbs down with your fingers. Try to even out any uneven spots.

• Bake the crust for 30 minutes, until golden brown and delicious smelling.

Make the lemon custard

• When there are about 10 minutes left on your crust timer, start making the custard.
• Whisk together the sugar, eggs, yolks, salt, and zest in a 4-quart saucepan with a heavy bottom.
• Once well combined, whisk in the lemon juice.

• Turn the heat on low and heat, stirring gently, until just warm to the touch (3–4 minutes)
• Increase the heat to medium-low and start temping with your Thermapen ONE as you continue to stir, scraping the bottom of the pot.
• When the custard reaches 170°F (77°C), after 8–9 minutes, remove it from heat.
• The crust should have come out of the oven by now, so strain the custard right onto the crust.

Bake and chill the lemon bars

• Cover the pan with aluminum foil and bake in the same oven for 10 minutes.

• Remove the pan from the oven, uncover, and allow to cool to room temperature.
• Re-cover with foil and chill in the refrigerator for at least 1 hour.
• Lift the bars from the pan using the overhanging parchment paper

• Slice with a sharp knife, dust with powdered sugar, and serve!