Lots of egg yolks (leftover from macaron making session) - maybe 5 or 6 - plus a few whole eggs + cup of lemon juice + cup of sugar. Boil until 170, strain over pre made crust. Crust is 1 stick of butter + 1 1/4 cups of flour + big pinch of salt blitzed in food processor and pressed into 8x8 pan lined with parchment w/1"
overhang. Bake 350 until golden. Swiss meringue on top + torch from Strosniders. Original recipe on SeriousEats, "Sunny Lemon Bars"