lemon bars with crème frâiche & vanilla bean shortbread crust

Recipe:

Vanilla Bean Shortbread Crust:

    •    1 cup cold unsalted butter, cubed or grated

    •    2 cups all-purpose flour

    •    ½ cup sugar

    •    ½ tsp sea salt

    •    1 tsp vanilla bean paste (or 2 tsp vanilla extract)

    1.    Preheat oven to 350°F. Line a 9x13” pan with parchment.

    2.    Mix flour, sugar, and salt. Use hands or food processor to break up butter until crumbly and well mixed. Should resemble sand. Stir in vanilla.

    3.    Press into pan, dock with a fork, and bake 25–30 min until golden.

Lemon Filling:

    •    5 large eggs

    •    2½ cups sugar

    •    2 tbsp lemon zest

    •    ¾ cup fresh lemon juice

    •    ½ tbsp vanilla bean paste (or extract)

    •    ½ cup flour

    •    ¼ tsp salt

    •    3 tbsp crème fraîche

    1.    Lower oven to 325°F.

    2.    Whisk eggs and sugar until pale. Add zest, juice, vanilla, salt, and crème fraîche.

    3.    Sift in flour and whisk until smooth.

    4.    Pour over crust and bake 25–30 min until just set.

To Finish: Cool to room temp, then chill 2+ hours before slicing.

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