Strawberry Jam Lemon Bars
  • 1+1/4 Cup (6¼ ounces) All Purpose Flour
  • ½ Cup (2 ounces) Confectioner's Sugar
  • ½ Teaspoon Salt
  • 8 Tablespoons (1 Stick) Unsalted Butter, cut into pats - cool but softened.
Lemon Curd Filling
  • 7 Large Egg Yolks
  • 2 Large Whole Eggs
  • 1 Cup + 2 Tablespoons Sugar
  • ¼ Teaspoon Salt
  • ⅔ Cup Lemon Juice (about 5 or 6 lemons)
  • ¼ Cup Lemon Zest, grated
  • 4 Tablespoons Unsalted Butter, cut into pats
  • 3 Tablespoons Heavy Cream
  • ½ Cup Strawberry Jam, warmed (about 30 seconds in microwave)
  1. Preheat oven to 350F. The filling will need to be poured into a warm crust, therefore when the crust is baking, prepare filling. A bit of multi-tasking.
  2. Line an 8x8 baking dish with parchment paper. Set aside.
  3. Combine flour, confectioner's sugar, and salt in a large mixing bowl (or in the bowl of a food processor). Mix to combine. Add in pats of butter and beat on low-medium speed until mixture resembles coarse meal and when pressed between thumb and forefinger it holds together.
  4. Dump mixture into prepared baking dish and press it firmly into the bottom of the pan. Freeze for 15 minutes (note: while the crust is chilling, zest and juice the lemons).
  5. Place in preheated oven and bake for 20 minutes until golden brown.
  6. While the crust is baking, prepare the filling.
  7. In a large mixing bowl, whisk together egg yolks and whole eggs until combined.
  8. Whisk in sugar until just combined.
  9. Add salt, lemon juice, zest and whisk until combined.
  10. Pour mixture into a medium sized saucepan, add butter pats and cook over medium -low heat, stirring constantly with a wooden spoon until he curd has thickened and coats the back of the wooden spoon (about 170F) - will take about 15 minutes.
  11. Immediately remove from heat and pour filling through a mesh strainer into a medium bowl. Stir in heavy cream.
  12. Pour filling into the warm pre baked crust. Place tablespoon dollops of warm strawberry jam over the top of the filling and with a butter knife, pull the jam through the curd, creating a swirling pattern.
  13. Place in preheated oven (350F) and bake until the edges are set and the center jiggles just slightly. Remove from oven and let cool completely before cutting and serving. Just before serving, sprinkle with confectioner's sugar.
Recipe by Fork Vs Spoon at