Lemon Bars

Ingredients

For the crust

• 1 cup all-purpose flour (plain flour), 125 g
• ¼ cup powdered sugar (icing sugar), 30 g
• ¼ tsp fine salt
• ½ cup unsalted butter, 113 g, melted

For the lemon filling

• 3 large eggs, at room temperature
• 1 cup granulated sugar, 200 g
• 3 tbsp all-purpose flour (plain flour)
• ½ cup fresh lemon juice, 120 ml, from 3–4 lemons
• 1 tbsp lemon zest, finely grated
• 1 pinch fine salt
• 2 tbsp powdered sugar (icing sugar), for dusting

Instructions

Bake the crust

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line an 8 x 8-inch (20 cm) square pan with parchment paper, leaving an overhang.
2. Mix the flour, powdered sugar and salt, then stir in the melted butter until a soft dough forms.
3. Press evenly into the pan and bake for 16 to 20 minutes, until pale golden at the edges.

Add the filling

4. While the crust bakes, gently whisk the eggs, sugar and flour until smooth. Whisk in the lemon juice, zest and salt.
5. Reduce the oven to 325°F (160°C, or 140°C (285°F) fan, gas mark 3). Pour the filling over the hot crust.
6. Bake for 20 to 24 minutes, until the filling is set at the edges and barely wobbles in the center.
7. Cool to room temperature, then refrigerate for at least 2 hours.
8. Lift out using the parchment, cut into 16 squares and dust with powdered sugar just before serving.