Whole Lemon Bars

Instructions

1. 1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
2. 2. In a medium bowl, whisk together the room-temperature butter, powdered sugar, granulated sugar, vanilla extract, and 1 1/2 tsp kosher salt until smooth and fluffy. Add the all-purpose flour and baking powder and mix with a rubber spatula until a soft dough forms with no pockets of dry flour. Mix for at least 30 seconds to develop some gluten.
3. 3. Press the dough evenly into the bottom of the prepared pan. Bake for 20-25 minutes until pale golden and set.
4. 4. While the crust bakes, cut the 2 whole lemons into chunks and remove any seeds. Transfer to a blender with the fresh lemon juice and blend until pulpy. Strain through a fine-mesh sieve into a large bowl, pressing on the pulp to extract maximum juice and oils.
5. 5. Whisk the egg yolks, sweetened condensed milk, and remaining 3/4 tsp kosher salt into the strained lemon mixture until smooth and well combined.
6. 6. As soon as the crust comes out of the oven, pour the lemon mixture evenly over the hot crust. Return to the oven and bake for 18-24 minutes until the curd is set but still jiggles slightly when gently shaken.
7. 7. Let cool to room temperature, then cover and refrigerate for at least 4 hours (or up to 12) until fully chilled and firm.
8. 8. Use the parchment overhang to lift the bars from the pan. Dust with powdered sugar, cut into 16 squares, and serve chilled.