Lemon Poppy Seed Bars

Preparation

1. Step 1

   Heat oven to 350 degrees. Butter an 8-inch square metal baking pan and line the bottom sides with parchment, leaving 1 inch of overhang all around.

2. Step 2

   Add sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. Add lemon zest and mix with the paddle attachment until the sugar is moist and fragrant, about 1 minute.

3. Step 3

   Add the butter and beat on medium speed until smooth, 1 to 3 minutes. Beat in the extract.

4. Step 4

   Turn off the mixer, add flour, then mix on low speed until combined, about 1 minute. Add poppy seeds and continue to mix on low until incorporated but still crumbly, about 1 minute (do not overmix the dough).

5. Step 5

   Transfer 1 cup of the crumbled dough to a small bowl. Transfer the remaining dough to the prepared pan and flatten into an even layer using the flat bottom of a glass or your hands. Spread the curd in an even layer over the surface of the crust and sprinkle with reserved dough, crumbling into pieces as you sprinkle.

6. Step 6

   Bake, rotating after 20 minutes, until the crumb topping is golden brown and the curd bubbles at the edges, 40 to 48 minutes. Transfer to a wire rack to cool completely in the pan, at least 1½ hours.

7. Step 7

   Use the parchment to lift the bars out of the pan onto a cutting board. Trim parchment off the edges and cut into 16 squares.