Luscious Lemon Custard Squares

1. Preheat oven and prepare baking pan

Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment paper, leaving some overhang on all sides. This will help you lift the squares out later.

2. Prepare crust

In a food processor, combine the flour, powdered sugar, salt, and lemon zest. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs. Scatter this mixture into the prepared baking pan, pressing it firmly to form an even layer. Bake the crust until it turns pale gold and feels firm to the touch, which should take about 30 minutes.

3. Prepare custard mixture

While the crust is baking, prepare the custard. In a large mixing bowl, whisk together the granulated sugar, eggs, egg yolks, lemon zest, and a pinch of salt until smooth. Gradually whisk in the lemon juice until fully combined.

4. Cook custard

Transfer this mixture to a 3-quart stainless steel saucepan and cook over low heat for about 3 minutes, stirring constantly. Gradually increase the heat to medium-low and continue to cook while stirring until the custard thickens and reaches a steaming-hot temperature of around 170°F, which should take about 8 minutes.

5. Bake custard

Once the crust is ready, strain the hot custard through a fine mesh sieve directly onto the crust to remove any lumps. Smooth the surface with a spatula, cover the pan with aluminum foil, and bake for an additional 10 minutes. When the custard is smooth and firm to the touch, it is done.

6. Cool and refrigerate

Remove the foil and allow the pan to cool to room temperature. Then, refrigerate the custard until it is cold and firm, which should take about 1 hour.

7. Serve and garnish

To serve, use the parchment overhang to lift the custard slab from the pan and place it on a cutting board. Cut into 16 squares using a sharp knife. If desired, garnish with a dusting of powdered sugar, a dollop of Lemon Chantilly, and a sprinkle of Crispy Citrus-Candied Pistachios.