Lemon Bars

Method

1. 1

   Heat the oven

   Heat the oven to 180°C conventional or 160°C fan. Line a 20 cm square tin with baking paper, leaving an overhang to lift out the bars.

2. 2

   Make the shortbread

   Beat the softened butter with 60 g icing sugar until creamy, about 2 minutes. Mix in 200 g flour until a soft dough forms.

3. 3

   Bake the base

   Press the dough evenly into the lined tin. Bake at 180°C conventional or 160°C fan for 18 to 20 minutes, until the edges are lightly golden and the centre looks set.

4. 4

   Mix the filling

   While the base bakes, whisk the eggs and caster sugar until smooth, about 1 minute. Whisk in 2 tbsp flour, lemon zest and lemon juice until no lumps remain.

5. 5

   Bake the bars

   Pour the filling over the hot base. Bake at 180°C conventional or 160°C fan for 20 to 25 minutes, until the edges are set and the centre has only a slight wobble.

6. 6

   Cool and serve

   Cool in the tin at room temperature for 1 hour, then chill for at least 1 hour before lifting out and cutting into 9 bars. Dust with the extra icing sugar just before serving.

Tips

• Leave the baking paper overhanging two sides to make the bars easier to lift out.
• For neat slices, wipe the knife clean between cuts.
• Dust with icing sugar just before serving, as it can dissolve on the filling.

Swaps

• Use caster sugar in place of icing sugar for dusting, sieved finely.
• Use bottled lemon juice if fresh lemons are unavailable, while keeping the finely grated zest from the lemons.

Storing

Keep covered in the fridge for up to 4 days.