Measure or weigh the ingredients precisely and bring them to room temperature.
Sift the confectioners’ sugar on parchment paper and set aside.
Sift the cake flour on a separate piece of parchment paper and set it aside.
Cream the butter and salt in a stand mixer bowl using a spatula. Add the vanilla and stir to incorporate.
Add the confectioners’ sugar and almond powder. Mix on low speed to combine using the paddle attachment. Then scrape the side of the bowl with the paddle attachment.
Now add the egg yolks and mix on low speed. Add one-third of the flour to incorporate, then the remaining flour. Mix until it is well incorporated. To ensure the dough is lump free, fraser (or “fraiser”) the dough.
Transfer the dough to the work surface and scrape the dough towards you using a flat dough scraper.
Wrap the dough in plastic wrap. Place it into the refrigerator for a minimum of 3 hours or preferably overnight.
Measure or weigh the ingredients precisely.
Blend all the ingredients until smooth using a hand whisk or an immersion blender.
Strain the mixture into a clean bowl. If you are not using the egg wash immediately, cover and reserve it in the refrigerator for up to 2 days.
Rolling & Baking the Shortbread Dough:
Preheat the oven to 320 ̊F (160 ̊C).
Lightly apply butter to a 9” X 13” baking tray or shallow dish. Insert a piece of parchment paper on the bottom and brush with butter again. Set aside.
Position the silicone Silpat mat with the shiny side down, textured side up on your work surface and lightly dust. Set the shortbread dough in the center and lightly dust the top. Gently tap it to soften and flatten it into a rectangle using a rolling pin.
Begin rolling from the center to the top and bottom - dust as needed. Place 1/8” thick dough rolling strips on each side. Roll in alternating directions and trim to 11 in (28 cm) x 15 in (38 cm). Chill the dough on the Silpat mat for about 15 minutes.
Poke the dough with a fork and place it into the baking tray with the poked side down. Gently press down into the bottom and sides of the dough using a small excess ball of dough.
Check for holes or tears and patch them with a small piece of dough. Place it into the refrigerator for about 15 minutes. Then trim the excess.
Bake the dough for 15 minutes. Remove it from the oven and egg wash. Bake for another 3 to 5 minutes. Then allow the tart shell to cool.
Fill a saucepan with water for a double boiler. Bring it to a simmer on low heat.
Zest the lemons in a mixing bowl. Whisk in the eggs, sugar, salt, flour, lemon
juice, and butter. Place the bowl over the double boiler and cook the mixture to
140 ̊F (60 ̊C) constantly whisking.
Remove from the heat and strain the mixture into a separate bowl.
Fill the tart shell with the lemon curd. We recommend setting the shell on a
baking tray and placing it into the oven, then filling it with the lemon curd. This
prevents moving a filled shell and avoids spills.
Final Steps - Baking & Serving:
Bake for about 18 to 22 minutes or until it is set. Place the baking tray on a cooling rack for about 15 minutes, then refrigerate for 2 hours until ready to serve.
Transfer the lemon bars to a cutting board. Trim the edges and cut into squares.
For this have a container of hot water nearby to dip the knife; then dry it before
Decorate as desired with fruit, lemon slices or a dusting of confectioners sugar.