Silky Lemon Bars with Shortbread Crust

Ingredients

• 0,75 cup unsalted butter, softened
• 1,5 cup all-purpose flour, for crust (190 g)
• 0,5 cup icing sugar, plus more for dusting
• 0,5 tsp fine salt
• 4 unit large eggs
• 1,5 cup granulated sugar
• 2 tbsp lemon zest, finely grated
• 180 ml fresh lemon juice (about 4-5 lemons)
• 3 tbsp all-purpose flour, for filling

Instructions

1. 1

   Preheat oven to 350°F / 180°C and line a 9x9-inch pan with parchment, leaving overhang on two sides.

2. 2

   In a bowl, rub the softened butter into the flour, icing sugar, and salt until it clumps like wet sand.

3. 3

   Press the mixture firmly and evenly into the pan, pushing it slightly up the sides. Prick lightly with a fork.

4. 4

   Blind-bake the crust for 20-22 minutes, until pale gold and dry to the touch. Reduce oven to 325°F / 165°C.

5. 5

   Meanwhile, whisk the eggs and granulated sugar until pale and thickened, about 1 minute.

6. 6

   Whisk in the lemon zest, freshly squeezed lemon juice, and flour until completely smooth with no lumps.

7. 7

   Pour the filling over the warm crust : it should still be hot to help the layers bond.

8. 8

   Bake 20-25 minutes, until the filling is set at the edges but jiggles like set gelatin in the very centre.

9. 9

   Cool completely at room temperature, then chill at least 2 hours for clean slices.

10. 10

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