Lemon bars with a lemon curd filling

Cut parchment to the width of the dish; brush the dish with melted butter and line the bottom and two long sides.

Combine the flour, about half a teaspoon of kosher salt and the powdered sugar.

Cube the cold butter and add it to the dry mix.

Smash the butter into the flour with fingertips until it disappears and a crumbly dough forms; no liquid.

Fraisage: mound the dough and smear it little by little across the board with a scraper, scraping it into the dish.

Pat evenly into the bottom of the dish; if sticky, chill 5 to 10 minutes.

Firm in the freezer about 5 minutes.

Prick in 8 to 10 spots; bake at 350 for 25 to 30 minutes until golden brown across the surface.

Separate nine yolks; keep three whole eggs.

Finely grate 2 tbsp lemon zest; juice the lemons and strain to a cup and a half.

In the saucepan rub the zest into the sugar to release its oil.

Add a pinch of salt, the yolks and whole eggs; whisk until several shades paler.

Stream in the lemon juice, whisking until fully incorporated.

Cook the curd over medium, whisking constantly and reaching the sides and bottom, until thick enough to coat a spoon opaquely and hold a clean line; take off the heat.

Remove the crust and lower the oven to 325.

Whisk in the butter one piece at a time.

Strain the curd onto the hot crust and smooth the surface.

Bake at 325 until puffed, bubbling at the edges, set with a slight wobble and barely colored, about 20 to 22 minutes.

Cool completely, cover, and chill overnight.

Cut along the unlined sides, lift out the slab, loosen the parchment with a spatula.

Cut into bars, wiping the knife on a wet paper towel between cuts.

Blot the surface and dust with powdered sugar through a small sieve just before serving.