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LEMON CURD BARS MVH

Active 55 min.
Total 55 min. plus chilling

1. Make crust: Heat oven to 325°F and line 8-in. square baking pan with parchment paper, leaving overhang on 2 opposite sides.

2. In bowl of stand mixer, use fingers to rub granulated sugar and lemon zest together. Add butter, vanilla and salt and beat on medium until smooth and creamy, 2 min. Reduce speed to low and gradually add flour, mixing until just incorporated.

3. Press or spread dough into bottom of prepared pan in even layer and prick surface with fork several times. Bake until golden brown, 38 to 42 min.

4. Meanwhile, make filling: In medium saucepan, use fingers to rub granulated sugar and lemon zest together. Let sit 10 min.

5. In medium bowl, beat eggs until fully combined with no white streaks remaining.

6. Stir lemon juice and salt into sugar mixture, then stir in eggs. Cook, stirring constantly, on medium-low 5 min. (to keep eggs from curdling), then increase heat to medium and cook, stirring constantly, until mixture reaches 175°F on instantread thermometer, 10 to 12 min. Remove from heat and stir in white chocolate chips until melted and smooth. (Filling will look runny but will set in refrigerator.)

7. Pour filling through sieve over crust, then refrigerate until set, at least 6 hr., preferably overnight.

8. Using overhangs, transfer to cutting board and cut into 16 bars. Dust with confectioners' sugar just before serving.

MAKES 16 BARS