Satisfy Your Sweet Cravings with Chef Nancy Silverton's Delectable Lemon Bars Recipe

Judy Joo and Nancy Silverton John Chapple/MEGA

Chef Nancy Silverton believes that, in addition to taste, creating a connection between people through food is of utmost importance. In an exclusive interview with fellow chef Judy Joo for the latest issue of We, Silverton, who is 69 years old and originally from California, reminisced about how her love for food ignited at a young age.

Harnessing her passion, Silverton has garnered a renowned reputation as a pioneering chef, baker, cookbook author, and restaurateur. Although she is celebrated for her contributions to making sourdough and other artisanal breads popular in the United States, Silverton also has an irresistible craving for all things sweet.

Silverton is revealing her baking tips in her latest release, The Cookie That Altered My Life, available in bookstores from November 14th. Among her collection of recipes, she unveils her mouthwatering lemon bars, garnished with powdered sugar.

Continue perusing Silverton and Joo's conversation below, and don't forget to scroll down for Silverton's lemon bars recipe.

Joo: You are considered a trailblazer in the culinary field. Were you always passionate about cooking?

Silverton: During my time at Sonoma State, I developed an interest in cooking solely because the chef happened to be attractive. It sounds trivial, but if it weren't for his looks, I might have pursued a different profession altogether - perhaps even shoe design!

JJ: How do you manage your empire of restaurants across different cities, your roles as an author and a mother of three?

NS: I count myself lucky to possess a remarkable level of energy and have an incredible support system. Moreover, I am constantly driven to achieve greatness, regardless of the time it may take to reach my goals.

JJ: What advice do you have for young chefs striving to succeed?

NS: Cultivate patience and ensure your genuine passion for this field. Embrace the opportunity to learn from those around you and extend a helping hand to others—jump in when someone is overwhelmed.

JJ: How do you decide which dishes make it onto your menus?

NS: It’s a grueling process. Whenever I go to Italy, I come back to my restaurants with new ideas.

JJ: Do you have a go-to pizza topping?

NS: A Margherita is up there. The best cheese, tomato and basil. Simplicity is underrated.

JJ: Share with us your life-altering encounter with The Cookie.

NS: Amidst the period of quarantine, my husband surprised me with an extraordinary find from Friends & Family Bakery – a delectable peanut butter cookie. As I indulged in a single bite, I found myself whisked away to a different era, overwhelmed by nostalgia. In that moment, I realized my desire to compile a captivating anthology dedicated to the timeless delights of cakes, cookies, pies, and muffins that have not only left an indelible mark on my existence, but also possess the power to transform yours.

JJ: What’s your favorite store-bough cookie?

NS: A classic Oreo still works wonders.

Anne Fishbein

Lemon Bars

What You Need

8-inch square baking dish

Cooking spray

Ingredients

For the Crust

57 grams (scant ½ cup) pine nuts

25 grams (2 tablespoons) granulated sugar

15 grams (2 tablespoons) powdered sugar

140 grams (1 cup) unbleached all-purpose flour

½ teaspoon Diamond Crystal kosher salt

113 grams (1 stick) cold unsalted butter, cubed

1 tablespoon pure vanilla bean paste or vanilla extract

For the Lemon Curd

6 extra-large eggs

6 extra-large egg yolks

300 grams (1½ cups) granulated sugar

1 teaspoon Diamond Crystal kosher salt

8 to 10 large lemons

14 grams (2 tablespoons) potato starch

226 grams (2 sticks) unsalted butter, cubed and left at room temperature until pliable but not greasy

Powdered sugar for dusting

Instructions

1. Begin by placing the oven rack in the center position and preheating the oven to 350°F. Apply cooking spray to both the bottom and sides of the baking dish.

2. In a food processor, combine the pine nuts, granulated sugar, and powdered sugar. Pulse until the nuts reach a coarse meal-like texture. Next, add the flour and salt, pulsing to mix everything together. Incorporate the butter and vanilla by pulsing until the mixture becomes moist and crumbly. Avoid pulsing for too long, as it should not form into a dough.

3. Transfer the crumbly mixture into the baking dish that has been prepared, and press it evenly using your fingers to form a layer at the bottom.

4. Place the crust on the center rack of the oven and bake it until it turns a golden brown color, which should take approximately 25 to 30 minutes. Halfway through the baking time, rotate the dish from front to back to ensure even browning. Once done, take the crust out of the oven and allow it to cool to room temperature.

5. To create the lemon curd, prepare a double boiler by filling a medium saucepan with 1½ to 2 inches of water and placing a small stainless steel bowl on top. Make sure the water does not touch the bottom of the bowl. Once the bowl size is confirmed, remove it from the saucepan and heat the water over medium heat until simmering.

6. If available, attach an instant-read thermometer to the side of the bowl. In the bowl, combine the whole eggs, egg yolks, granulated sugar, and salt. Using a fine Microplane, zest the outer layer of 5 lemons into the bowl to obtain the bright yellow zest. Squeeze enough lemons to obtain 372 grams (1½ cups) of juice. Add 310 grams (1¼ cups) of the juice to the bowl and whisk to mix the ingredients and break up the yolks. Place the remaining ¼ cup of lemon juice in a small bowl and set aside. (Any additional lemons can be saved for future use.) Place the bowl back on top of the saucepan. With the water consistently simmering, cook the curd, stirring frequently with a silicone spatula, until the thermometer reaches 180°F or until the mixture thickens enough to coat the spatula. This process should take approximately 20 to 25 minutes.

7. While the curd is cooking, combine potato starch and reserved lemon juice in a separate bowl. Whisk together and gradually pour this mixture into the curd, while whisking constantly. Continue stirring with the whisk for 2 minutes to ensure the starch is cooked.

8. Once cooked, turn off the heat and remove the bowl from the saucepan. Dry the bottom of the bowl to prevent any water from entering the curd. Strain the curd through a fine-mesh sieve into another bowl, using a rubber spatula to push the curd through and remove any zest. Let the strained curd sit for approximately 20 minutes, until it reaches a temperature of 130°F; it should feel slightly warm. Finally, add the butter and whisk until it is melted and fully incorporated.

9. Transfer the curd onto the crust and evenly spread it using an offset spatula. Let it cool to room temperature. Cover the baking dish with plastic wrap and refrigerate the lemon bars overnight or for a few hours until the curd sets completely.

10. Take the lemon bars out of the refrigerator, and using a large sharp knife, cut them into desired sizes and shapes. Sprinkle powdered sugar on the lemon bars right before serving. Enjoy them chilled.