For the Crust

• 1 1/ 2 cups almond flour
• 1/ 4 cup sugar
• 1 teaspoon ground sumac, plus more for garnish
• 1 teaspoon kosher salt
• 10 tablespoons melted brown butter

For the Curd:

• 1 1/ 2 cups sugar
• 1 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch
• 1 teaspoon kosher salt
• 4 large Handsome Brook Farm Pasture-Raised Organic Eggs, plus 4 yolks
• 6 tablespoons unsalted butter, cubed
• Confectioners’ sugar, for garnish

Method

• Step 1

  Make crust: Preheat oven to 350°F and line an 8-inch square pan with parchment paper so it hangs over edges of pan. In a bowl, stir all crust ingredients to combine, then press dough into prepared pan, covering entire surface. Bake until lightly golden, 15-18 minutes.

• Step 2

  Meanwhile, make curd: In a small saucepan, whisk together sugar, lemon juice and zest, cornstarch, salt and eggs until smooth. Place over medium heat and cook, stirring constantly, until thickened, 8 to 10 minutes. Remove from heat and whisk in butter until smooth.

• Step 3

  Strain curd over crust (this can happen as soon as crust comes out of oven), spreading evenly with an offset spatula. Return to oven and bake until set, about 20 minutes. Let cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Remove bars from the pan, using the overhanging parchment. Cut into 16 bars, then dust with confectioners’ sugar, garnish with more sumac and serve.