Silky Lemon Bars with Shortbread Crust

Ingredients

• 2 cup all-purpose flour for crust (250 g)
• 0,5 cup icing sugar
• 0,5 tsp fine sea salt
• 1 cup cold unsalted butter, cubed
• 2 cup granulated sugar
• 3 unit zest of 3 lemons
• 6 unit large eggs
• 1 cup freshly squeezed lemon juice (about 4-5 lemons)
• 0,33 cup all-purpose flour for filling
• 2 tbsp icing sugar for dusting

Instructions

1. 1

   Preheat oven to 350°F (175°C) and line a 9x13-inch pan with parchment, leaving overhang on two sides for easy lifting.

2. 2

   In a bowl, whisk flour, icing sugar, and salt for the crust. Cut in the cold butter with a pastry blender until the mixture looks like damp sand and holds when pinched.

3. 3

   Press the crust firmly and evenly into the pan, using the bottom of a measuring cup for a smooth surface. Prick all over with a fork.

4. 4

   Bake 20-22 minutes until the edges are golden and the centre is set and pale gold. Do not underbake : this prevents a soggy base.

5. 5

   While the crust bakes, zest 3 lemons directly into a bowl of granulated sugar and rub together with your fingertips for 30 seconds until fragrant and damp.

6. 6

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

7. 7

   Reduce oven to 325°F (160°C). Pour the filling over the hot crust (this helps it grip) and skim off any surface foam with a spoon.

8. 8

   Bake 22-26 minutes, until the filling is set at the edges but jiggles just slightly in the very centre when nudged.

9. 9

   Cool at room temperature 1 hour, then refrigerate at least 3 hours until fully set.

10. 10

    Lift out using the parchment, wipe your knife between cuts, and slice into 16 squares. Dust generously with icing sugar just before serving.