Bakery-Style Lemon Bars with Shortbread Crust

Ingredients

• 1,25 cup all-purpose flour (crust)
• 0,33 cup icing sugar
• 0,25 tsp fine salt
• 0,75 cup cold unsalted butter, cubed
• 4 unit large eggs
• 1,25 cup granulated sugar
• 3 tbsp all-purpose flour (filling)
• 2 tbsp fresh lemon zest
• 0,66 cup fresh lemon juice (150 ml)
• 2 tbsp icing sugar for dusting

Instructions

1. 1

   Preheat oven to 350°F (175°C) and line a 9x9-inch pan with parchment, leaving overhang on two sides.

2. 2

   In a bowl, whisk flour, icing sugar and salt for the crust. Rub in the cold cubed butter with your fingertips until the mixture looks like damp sand and holds when pressed.

3. 3

   Press the crust firmly and evenly into the pan, going slightly up the sides. Prick all over with a fork.

4. 4

   Blind-bake 20-22 minutes until the edges are pale gold and the centre no longer looks raw.

5. 5

   Meanwhile, zest the lemons, then juice them to get 2/3 cup fresh juice (150 ml).

6. 6

   Whisk eggs and granulated sugar until pale, then whisk in the flour, lemon zest and juice until smooth and lump-free.

7. 7

   Pour the filling directly onto the hot crust (this helps it grip) and return to the oven.

8. 8

   Bake 20-25 minutes, until the filling is just set with a slight jiggle in the centre : it should look matte, not glossy.

9. 9

   Cool at room temperature 1 hour, then refrigerate at least 2 hours until fully firm.

10. 10

    Lift out using the parchment, dust generously with icing sugar and slice into squares with a hot, dry knife.