Chef Nancy Silverton's Lemon Bars Recipe Will Satisfy Any Sweet Tooth

For chef Nancy Silverton, connecting people through food is as important as taste.

Silverton used her passion to establish herself as one of the country’s most prominent chefs, bakers, cookbook authors and restauranters. While she may be known for helping to popularize sourdough and other artisanal breads in the U.S., Silverton also has a killer sweet tooth. JJ: You have an empire of restaurants from L.A. to Singapore; you're an author and mom of three. How do you do it all?

3. Turn the crumbly mixture out into the prepared baking dish and use your fingers to press it evenly over the bottom of the dish. 6. Fasten an instant-read thermometer to the side of the bowl, if you have one. Put the whole eggs, egg yolks, granulated sugar, and salt in the bowl. Use a fine Microplane to grate the zest of 5 lemons into the bowl. Halve and juice enough lemons to get 372 grams juice. Add 310 grams of the juice and whisk to break up the yolks and combine the ingredients. Put the remaining ¼ cup lemon juice in a small bowl and set it aside. Return the bowl to the saucepan.

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