Lemon Bars

These are not subtle lemon bars.

Every batch starts with lemons I zest by hand and squeeze for every last drop of juice. The all-butter shortbread crust gets real vanilla bean, and the lemon curd is cooked carefully on the stove until it reaches exactly 180°F before it ever goes into the oven.

Then comes the waiting. They have to chill completely, which means a batch takes nearly 14 hours from start to finish.

They’re sold only by the 8×8 tray for $50, already pre-cut and ready to serve, with a packet of powdered sugar on the side so you can dust them to your heart’s content.

Yes, $50 is an indulgence. But these are the lemon bars I wanted to make: intensely lemony, buttery, silky, tart, sweet, and powerful enough to wake up every salivary gland you have.

If you love lemon, this is the one.