Silky Lemon Bars with Shortbread Crust

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

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.

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.

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.

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.

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.

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.

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

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

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