Makes one 8 or 9-inch square pan
Perfect in every way. Lemon bars with a sweet shortbread cookie crust and a lush sweet/tart lemon topping.
For the crust:
1 cup (140g) plain all purpose flour
1/2 cup (120g) butter, softened
1/4 cup (35g) icing sugar, sifted
For the filling:
2 large free range eggs
1 cup (195g) granulated sugar (in the UK use caster sugar)
2 tsp finely grated lemon zest
2 TBS lemon juice
1/2 tsp baking powder
1/4 tsp salt
Optional but nice:
sifted icing sugar to dust
Preheat the oven to 350F/180C/ gas mark 4. Have ready an 8 or a 9 inch baking dish. Note that an 8-inch dish will give you a much thicker filling.
Measure all the ingredients for the crust into a bowl and blend together until evenly blended. It will be crumbly. Press this mixture into the bottom of your baking dish.
Bake for 20 minutes. Remove from the oven and set aside.
For the filling, beat the remaining ingredients using an electric whisk for 3 minutes on high speed, until light and fluffy. Pour this mixture over the hot crust.
Bake for for 25 to 30 minutes, or until totally set and the top is firm when lightly touched in the center. Remove from the oven and allow to cool for at least an hour in the pan.
To serve cut into squares and dust with icing sugar. Delicious!