Instructions
10 steps · tick them off as you cookPreheat oven to 350°F (175°C). Line a 9x9-inch pan with parchment, leaving overhang on two sides.
In a bowl, whisk together flour, icing sugar, and salt for the crust. Rub in softened butter with your fingertips until the mixture clumps like wet sand.
Press evenly into the pan, pushing firmly into the corners. Prick with a fork and bake 20-22 minutes, until edges are pale gold and centre is set.
20-22 minutesWhile the crust bakes, zest lemons directly into a bowl of sugar and rub with fingertips until fragrant and damp: this releases the oils.
Whisk eggs into the lemon sugar until pale, then whisk in fresh lemon juice, flour, and a pinch of salt until completely smooth.
Strain the filling through a fine mesh sieve to remove zest and any chalazae, ensuring a glassy finish.
Reduce oven to 325°F (165°C). Pour filling over the hot crust and return to oven immediately.
Bake 22-25 minutes, until the filling is set at the edges but jiggles slightly in the centre like soft jelly.
22-25 minutesCool completely on a rack, then chill at least 2 hours until firm.
2 hoursLift out using the parchment, dust generously with icing sugar, and slice into squares with a hot, dry knife.
Chef's tip
Pour the filling onto the crust while both are still hot: this bonds the layers together and prevents the filling from separating or forming a white foam on top.
Suggested pairing
Perfect with an Earl Grey tea or a chilled glass of prosecco on a spring afternoon.
About this recipe
Buttery shortbread base topped with a silky, intensely tangy lemon curd and a snowfall of icing sugar.
DessertsEasytangysweetspringsummer
