Ingredients
Method
- Preheat the oven to 350°F. Line a 9x6-inch pan with parchment paper or grease it well.
- To make the crust, cream the butter and sugar together for 2–3 minutes until light and fluffy.
- Add the flour and salt. Mix on low speed until the mixture becomes crumbly.
- Press the crust mixture evenly into the prepared pan. Bake for 16–18 minutes until golden.
- While the crust bakes, whisk together the sugar and flour in a bowl.
- Add the eggs, lemon juice, and lemon zest to the bowl. Whisk until smooth and fully combined.
- Pour the lemon filling over the hot crust as soon as it comes out of the oven.
- Bake again for 18–22 minutes, or until the center is set and no longer jiggles.
- Cool completely at room temperature, then chill in the fridge for 1–2 hours.
- Slice into bars, dust with powdered sugar, and serve.
Notes
- Ensure the butter for the crust is softened to achieve the perfect crumbly texture.
- Use fresh lemon juice for the best flavor.
- Chilling the bars in the fridge helps them set properly and makes slicing easier.
- Dust with powdered sugar just before serving to maintain its fresh appearance.
- For cleaner slices, use a sharp knife and wipe it clean between cuts.