Name: The Ultimate Lemon Butter Bar
Yield: Makes 1 1/2 dozen 2 2/3-inch by 1 1/3-inch bars
Ingredients: 10 tablespoons unsalted butter (cold) (5 ounces = 142 grams); 2 tablespoons powdered sugar (0.5 ounce = 14 grams); 2 tablespoons granulated sugar (0.75 ounce = 25 grams); 1 1/4 cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180 grams); 4 large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams); 3/4 cup sugar (5.25 ounces = 150 grams); 3 fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about 2 1/2 large lemons) (3.25 ounces = 94 grams); 4 tablespoons unsalted butter (softened) (2 ounces = 57 grams); Pinch of salt; 2 teaspoons lemon zest (finely grated) (4 grams); 2 tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)

This classic cookie combines two of my favorite sweets: buttery-tender Scottish shortbread and satiny lilting English lemon curd. The problem has always been getting a firm enough topping and avoiding a soggy shortbread base. The special technique discovered for this recipe virtually guarantees success.

The clean, refreshing flavor of lemon makes these the perfect sweets to follow a rich Christmas goose.

Recipe notes

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