Bonus: Yuzu Bars

Prior to this exploration of the lemon turned yuzu bar, I had not had yuzu. I kept hearing about this lovely fruit and how it doesn't taste like anything you can explain. When I shared a bar with a friend, he explained that it was like a journey, first you get the tart lime-ish kind of start, add a little mandarin, and then it finishes in a floral note. This is the best description, it is a literal journey and I can't wait to use it for more things. Serious YUM!

Ingredients

Crust

1 cup of flour

1/3 cup granulated sugar

1 stick (1/2 cup) salted butter

Curd

5 egg yolks

1 3/4 cup granulated sugar

3/4 cup yuzu juice

1/3 cup flour

Preheat the oven to 350 degrees. 

Grease and parchment a 9x13 baking pan. You are welcome to use another sized pan, if you want them thicker, use a smaller pan and adjust the baking time.

Stir the flour and sugar for the crust, cut in the butter. Press the crust into the prepared pan. Bake for 14-16 minutes until the edges are just starting to brown. 

While that is baking, whisk the curd ingredients and set aside.

Once the crust is ready, reduce the oven temperature to 325 degrees, pour the curd ingredients over the crust and return to the oven. Bake 25-30 minutes, you want the curd to jiggle just slightly in the middle. Pull the bars out and allow to cool. Slice as desired and top with powered sugar. They really are best if you fridge them a few hours before eating them, or wait until the next day. If you are going to be serving at a later time, wait and add the powdered sugar when serving, it will just melt away if you do it too early. YUM!