Silky Lemon Bars with Shortbread Crust

Ingredients

• 1 cup all-purpose flour (for crust)
• 0,33 cup icing sugar (for crust)
• 0,25 tsp fine sea salt
• 0,5 cup unsalted butter, softened (115 g)
• 4 unit large eggs
• 1,25 cup granulated sugar
• 2 tbsp finely grated lemon zest
• 0,5 cup freshly squeezed lemon juice (about 4 lemons)
• 3 tbsp all-purpose flour (for filling)
• 2 tbsp icing sugar for dusting

Instructions

1. 1

   Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) square pan with parchment, leaving overhang on two sides.

2. 2

   In a bowl, whisk flour, icing sugar and salt for the crust.

3. 3

   Rub in the softened butter with your fingertips until the mixture looks like damp sand and holds together when squeezed.

4. 4

   Press the mixture firmly and evenly into the pan, pushing up the sides slightly to contain the filling.

5. 5

   Bake the crust for 18-20 minutes, until the edges are pale gold and the surface looks dry and set.

6. 6

   Meanwhile, whisk eggs and granulated sugar in a bowl until pale and slightly frothy.

7. 7

   Whisk in the lemon zest, freshly squeezed lemon juice, flour and a pinch of salt until completely smooth with no streaks.

8. 8

   Reduce oven to 325°F (160°C). Pour the filling over the hot crust and return to the oven immediately.

9. 9

   Bake 20-25 minutes, until the centre jiggles only slightly when nudged : like set gelatin.

10. 10

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

11. 11

    Lift out using the parchment, dust generously with icing sugar, and cut into 16 squares with a hot, dry knife.