Sarah's Creamy Custard Lemon Bars

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup powdered sugar
• 1/4 teaspoon baking powder
• 1 cup flour
• 1 1/4 cups half-and-half or 1 1/4 cups cream
• 6 egg yolks
• 1 cup granulated sugar
• 3/4 cup lemon juice
• 1/3 cup coconut flakes (optional)

Recipe

• 1 preheat oven to 350 degrees. prepare a glass 8" square pan by lining it with baking parchment.
• 2 put the stick of butter in a small skillet and melt about halfway over medium-low heat.
• 3 combine the butter and powdered sugar in a food processor.
• 4 add the baking powder and flour. resulting mixture should be crumbly.
• 5 press into the bottom of the pan. make small holes in the crust with a fork. bake for 15-20 minutes.
• 6 meanwhile, warm the cream in a small saucepan over medium or medium-low heat. you want it to be heated, but do not allow it to come to a boil.
• 7 in a large bowl, beat the egg yolks until lighter in color. add the sugar and beat until combined with eggs.
• 8 slowly add the lemon juice as you whisk or beat the eggs. when cream is hot, add slowly to the egg mixture while continuing to whisk or beat the eggs.
• 9 reduce the oven temperature to 300 degrees, once crust is removed.
• 10 pour custard mixture over crust. return to the oven. bake for 25-30 minutes at 300.
• 11 remove pan and sprinkle coconut over the top of the custard.
• 12 reduce temperate again to 275 degrees. bake another 30-60 minutes until custard is set. wiggle the pan and if the custard still seems to have a liquid-like slosh, return to the oven. custard is set when it only has a pudding-like jiggle. refrigerate at least two hours before serving.