Tangy Lemon Bars

If you like lemon curd, and all things very lemony, then you will love these. Not too sweet, with the right amount of tartness, and crunchy buttery crust, and a nice thick amount of lemon custard baked over it. It is quick to make, it just has to be in the fridge overnight to set. But when it's time to cut them into squares, the first bite is the most satisfying, and then you won't be able to stop.

Crust:

In a mixing bowl put:
1 stick soft unsalted butter
3T sugar
1T confectioner's sugar
1 egg yolk
1t vanilla extract
1C all purpose flour
1/4t baking powder
1/4t salt

Mix all this together with a mixer until combined. Line a 9x9" square pan with parchment paper, grease that. Put the batter into the pan and smooth it out with your hands, it is important that the crust is even, it doesn't have to be completely clean on top. Heat the oven to 350F. Bake for about 25 minutes. The crust should be golden brown, since once you pour the custard on it will not darken further, so be sure it is a nice golden color.

Custard:

In a saucepan put:
2C lemon juice (about 10-14 lemons)
1 stick unsalted butter
1/4C heavy cream
Heat and bring it to an almost boil.

In a bowl put:
8 eggs. Whisk them.
Add 2C sugar
1t salt
1t vanilla extract
Whisk again.

Add the lemon juice mixture from the saucepan to the bowl slowly, and stir constantly as you do this. You are tempering the mixture. Then pour it all back into the saucepan, on medium heat, and stirring constantly, thicken the mixture, until it coats the back of a spoon nicely. Then pour it over the crust, lower the oven to 300F. Bake for about 25-30 minutes, you don't want the top to get color. When you jiggle the pan lightly it should move like jello, not be saucy, if so bake longer. Cool on a cooling rack. Cover with plastic wrap and place in the fridge overnight.
Cut into squares, cleaning the knife with hot water each time, to make a clean cut. Dust with powdered sugar. Eat.