180 MIN

Lemon bars

Name: Lemon bars
Prep time: 20 min
Cook time: 45 min
Total time: 3 h
Yield: 16 servings
Cuisine: American
Ingredients: 7 3/4 oz all-purpose flour; 5 1/4 oz salted butter (cold, cubed); 2 oz powdered sugar; 4 eggs; 10 1/2 oz superfine sugar; 4 lemon (zest of all four, juiced); 1 1/2 oz all-purpose flour; 1/4 tsp fine sea salt; 2 tbsp powdered sugar (for dusting)

A shortbread base baked blind, a sharp lemon custard poured onto it hot, and no cracks.

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Ingredients

7 3/4 ozall-purpose flour
5 1/4 ozsalted butter, cold, cubed
2 ozpowdered sugar
4eggs
10 1/2 ozsuperfine sugar
4lemon, zest of all four, juiced
1 1/2 ozall-purpose flour
1/4 tspfine sea salt
2 tbsppowdered sugar, for dusting

Method

1
Heat the oven to 350°F and line a 20 by 20cm pan, leaving overhang. Rub the cold butter into the flour and powdered sugar until it clumps, press it firmly into the pan and bake for 22 to 25 minutes until pale gold all over.
2
While it bakes, whisk the eggs with the superfine sugar, lemon zest and juice, flour and salt until smooth, but stop as soon as it is combined. Do not whip air into it.
3
Turn the oven down to 300°F. Take the base out and pour the lemon mixture straight over it while it is still hot, then return it to the oven immediately.
4
Bake for 20 to 22 minutes, until the surface is set and only the very center trembles when you nudge the pan. Cool completely, then chill for 2 hours before lifting out, cutting and dusting with powdered sugar.

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