Creamy Lemon Square

Creamy Lemon Squares

Crust: 1 1/4 cups flour
1/2 cup powdered sugar
12 tablespoons cold unsalted butter, cut into 12 pieces

Filling:
4 large eggs
3 large egg yolks
1 cups sugar
Pinch of Salt
1 tablespoon grated zest plus 2/3 cup juice from 4 lemons
2 tablespoons unsalted butter, cut into 2 pieces
2 tablespoons heavy cream
Powdered sugar for dusting

Crust:
Adjust oven rack to middle position and heat oven to 350 degrees.  Line 8 inch square baking pan with aluminum foil, leaving overhang on all sides.
Pulse flour, sugar, and salt in food processor 2 or 3 times.  Add butter and pulse until mixture resembles coarse meal and will stick together if squeezed into ball, about 15 1-second pulses.  Sprinkle dough into prepared pan and press in even layer.  Bake until light golden brown, 15-20 minutes.
Filling:
Meanwhile, whisk eggs, yolks, sugar, and salt together in saucepan.  Add zest and juice and cook over medium-low heat, stirring constantly, until thickened, 8-10 minutes.  Press through fine-mesh strainer into medium bowl.  Stir in butter and cream.
Pour filling over crust and tilt to spread evenly.  Bake until filling is set, about 15 minutes.  Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares.  Dust with powdered sugar before serving.