Bright Lemon Bars with Shortbread Crust

Ingredients

• 1 cup all-purpose flour (crust)
• 0,25 cup icing sugar
• 0,25 tsp fine salt
• 0,5 cup unsalted butter, softened
• 4 unit large eggs
• 1,25 cup granulated sugar
• 2 tbsp lemon zest
• 0,5 cup fresh lemon juice
• 3 tbsp all-purpose flour (filling)
• 2 tbsp icing sugar for dusting

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   While the crust bakes, zest lemons directly into a bowl of sugar and rub with fingertips until fragrant and damp : this releases the oils.

5. 5

   Whisk eggs into the lemon sugar until pale, then whisk in fresh lemon juice, flour, and a pinch of salt until completely smooth.

6. 6

   Strain the filling through a fine mesh sieve to remove zest and any chalazae, ensuring a glassy finish.

7. 7

   Reduce oven to 325°F (165°C). Pour filling over the hot crust and return to oven immediately.

8. 8

   Bake 22-25 minutes, until the filling is set at the edges but jiggles slightly in the centre like soft jelly.

9. 9

   Cool completely on a rack, then chill at least 2 hours until firm.

10. 10

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