Lemon Curd Squares

Crust:
1 cup flour
½ cup sugar
½ tsp. salt
1/8 tsp. ground cinnamon
½ cup cold butter but into small pieces
Heat oven to 350 degrees. Lightly grease an 8 inch square baking dish, presumably glass. In a food processor combine flour, sugar, salt and cinnamon. Pulse briefly until blended. Add the butter pieces and pulse until the dough forms moist crumbs and sticks together when pinched. Press the dough into the bottom and 1 inch up the sides of the greased pan. Bake the crust 20 – 22 minutes until pale golden color. Let the crust cool completely.

Reduce oven temperature to 325 degrees.

For the Filling:

¾ cup sugar
2 tbsp. flour
¼ tsp. salt
1 tsp. finely grated lemon zest
3 large eggs – room temperature
½ cup fresh lemon juice
3 tbsp. heavy cream

Whisk together sugar, flour, salt and zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.

Bake until filling is set but still jiggles slightly when the dish is gently shaken – about 20 minutes. Let cool about 30 minutes. Run the tip of a knife along the inside of the dish to loosen the crust from the sides. Then let cool completely.

Sift a dusting of confectioners sugar over the rectangles just before serving.

~Williams Sonoma