Press the dough evenly into the bottom of the prepared pan. If the dough is too sticky to handle moisten your fingers with water to prevent sticking or pop the dough into the refrigerator for 15 minutes.
04Bake for 15 to 20 minutes, or until lightly golden brown. Set aside while you make the filling.
05Make the filling: Whisk the eggs, yolks, sugar, and salt together in a medium pot. Stir in the lemon juice.
06Cook over medium heat, stirring constantly, for about 10 minutes. The curd will thicken to the consistency of pudding.
07Stir the butter and cream into the smooth curd filling.
08Strain the curd through a fine-mesh sieve set over a medium bowl.
09Pour the curd over the crust and spread evenly with a silicone spatula. Bake for 20 to 25 minutes, or until the filling is set. The edges should be firm and the center should no longer jiggle.
10Remove from the oven and cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours.
11Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Dust with powdered sugar if desired.