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A shortbread-style base supports a tart lemon filling in these small dessert bars. Baking the base first and pouring the filling over it while hot helps the two layers join cleanly.
Ingredients
- 150 g plain flour, divided
- 100 g cold butter
- 40 g icing sugar
- 3 large eggs
- 180 g white sugar
- 100 ml lemon juice
- Zest of 1 lemon
- ¼ tsp salt
Method
- Heat oven to 175°C / 350°F. Line a 20 cm square metal pan with baking paper, leaving an overhang.
- Mix 130 g flour with icing sugar and salt. Rub in cubed cold butter until clumps form. Press firmly into an even base and bake 18–20 minutes until lightly golden.
- Whisk eggs and white sugar until combined. Whisk in the remaining 20 g flour, then lemon juice and zest until smooth.
- Pour filling over the hot baked base. Return to the oven and bake 18–22 minutes until the edges are set and the center has only a slight wobble.
- Cool in the pan for about 60 minutes, then refrigerate at least 60 minutes before cutting.
- Lift out using the paper and cut into 16 bars with a clean sharp knife. The lemon layer should be set and smooth rather than runny.
- Keep covered in the refrigerator for up to four days. Return leftovers to the refrigerator promptly after serving.
Reserve the flour for the filling
The total flour is divided: 130 g goes into the base and 20 g thickens the lemon layer. Measuring both portions before starting avoids using all of it in the crust.
Bake the base lightly golden
A pale underbaked base can become soft beneath the filling. Give it enough time to color gently before adding the lemon mixture.
Chill for neat edges
The lemon filling is delicate while warm. Cooling and chilling let it firm before cutting; wipe the knife between slices to keep the edges tidy.
FAQs
- How many servings does this make?
Makes 16 servings using the pan or equipment listed.
- What should I check before serving?
Lift out using the paper and cut into 16 bars with a clean sharp knife. The lemon layer should be set and smooth rather than runny.
- How should I store leftovers?
Keep covered in the refrigerator for up to four days. Return leftovers to the refrigerator promptly after serving.
