🧈 For the Shortbread Crust:
- ½ cup unsalted butter, room temp ((113g) )
- ¼ cup powdered sugar ((30g) )
- 1 cup all-purpose flour ((130g) )
- ¼ teaspoon salt
🍋 For the Lemon Filling:
- 1 cup granulated sugar ((200g) )
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour ( (20g) )
- ⅛ teaspoon salt
- 2 eggs ((100g))
- ⅓ cup fresh lemon juice ( (80ml) )
🎀 Garnish
- Powdered sugar for dusting
🟡 Step 1: Prep the PanPreheat oven to 350°F (180°C). Line an 8-inch square pan with foil or parchment, leaving overhang on the sides. Grease lightly with butter or spray. 🧈 Step 2: Make the CrustIn a mixing bowl, cream butter until smooth. Add powdered sugar and beat until soft and creamy. Add flour and salt; mix until dough just comes together.Press into pan evenly and bake 18–20 mins until edges are lightly golden. Cool while you prep the filling. 🍋 Step 3: Prepare the FillingRub lemon zest into sugar using fingers or fork to release oils. Add flour and salt, mix. In a separate bowl, whisk eggs until blended, then stir in sugar mixture and lemon juice. 🔄 Step 4: Combine and BakePour filling onto crust. Bake for another 18–20 mins or until center is set and doesn’t jiggle. Slight browning on top is fine. ❄️ Step 5: Cool and ChillCool completely at room temp, then refrigerate for 1 hour. This helps firm them up for clean cutting. ✨ Step 6: ServeUse foil overhang to lift bars from pan. Slice into squares using a sharp, warm knife (dip in hot water for clean cuts). Dust with powdered sugar just before serving.
💡 Expert Tips & Tricks
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Use fresh lemons only — bottled juice just doesn’t compare.
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Rub zest into sugar for deeper citrus flavour.
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Chill before cutting — this gives cleaner, bakery-style edges.
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Hot knife tip: Dip in hot water, wipe clean between each cut.
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Store in the fridge in an airtight box for up to 3 days.
