First of all, these are more like lemon squares. Second, they require a nine inch square baking pan, which my mother always had and which I thought was a standard size, but apparently all nine inch pans have dropped off the face of the planet, or at least have in Clerksville. I used an eight inch pan and discarded some of the crust. Third, I made these yesterday, so it's really a Saturday bake.
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1 stick unsalted butter, cut into small chunks
Line pan in foil and lightly grease it. Put dry ingredients in food processor, briefly mix, then add butter and process briefly until it has a coarsely mealy consistency. Press into bottom of pan to depth of 1/4 inch. Refrigerate for 30 minutes, then bake at 350 for 20 minutes. Warning: make the crust first!
7 large egg yolks and 2 large eggs
1 cup + 2 tbsp sugar
2/3 cup lemon juice and 1/4 cup lemon zest
Pinch salt (which I forgot)
4 tbsp unsalted butter
3 tbsp cream
Whisk eggs and yolks briefly, then whisk in sugar to just blend. Add lemon juice and zest and whisk for 5 seconds. Cook mixture in medium saucepan until the mixture thickens slightly and reaches 170 degrees (5-6 minutes). Pour mixture through strainer (which removes all the zest) and stir in the cream. Pour filling into the warm crust and bake 10 to 15 minutes at 350, until filling is opaque and only jiggles in the middle. Cool on a wire rack for 45 minutes. Cut into squares, cleaning the knife after each cut. Dust tops with additional powdered sugar.
I would have a picture, but I took all the pretty ones to the judge for his Christmas dinner.