Coriander Crust

1. Preheat oven to 350℉ and lightly grease a 9×9 baking dish before lining with one piece of parchment paper from left to right,  just slightly less wide than the base of your baking dish.
2. In your glass bowl, whisk together all-purpose flour, granulated sugar, kosher salt, and ground coriander until thoroughly combined.
3. Mix the melted butter with the corn syrup then pour into the glass bowl and lightly stir with your silicone spatula until no liquid traces remain. Then use your fingers to “cut” the dough until it is fully incorporated, crumbly, and there is no loose flour left in the bowl.
4. Pour the crust into your prepared baking dish and press into an even and flat layer with your finger tips.
5. Bake on the middle rack for about 20-25 minutes or until the edges of the crust are golden brown. While baking the crust, prepare your custard filling. When finished baking, drop the oven temperature to 325℉ (to ensure you won’t overcook the filling) and allow the crust to cool on a wire baking rack for 5 minutes before pouring in the filling.

Lemon Custard Filling

1. Rinse and dry your glass bowl, whisk, and spatula. In your glass bowl, whisk together all purpose flour, granulated sugar, and kosher salt. Add the lemon zest and stir until incorporated using your silicone spatula.
2. Add the egg yolks to the bowl and gently mix with your spatula until you have a homogenous yellow mixture that can be stirred.
3. Add your lemon juice to the mixture a few tablespoons at a time, gently stirring until incorporated with your silicone spatula before moving on to the next addition. The result should be a very soupy yellow mixture.
4. After the crust has cooled for 5 minutes and you’ve dropped your oven temperature to 325℉, pour the filling on top of the baked crust and then place back in the oven on the middle rack. Bake for 15-20 minutes or until the edges have set and the middle still slightly jiggles when you wiggle the pan.
5. Remove from the oven and let cool on a wire baking rack for at least an hour before gently removing from the pan via parchment paper edges (might require separating other edges with a paring knife).
6. Store covered in the fridge after completely cooled and portioned and serve with a generous dusting of powdered sugar.