Classic Lemon Bars with Shortbread Crust

A proper lemon bar walks a fine line: tart enough to make cheeks pucker, sweet enough to keep the fork coming back. This version keeps that balance front and center.

The shortbread crust is what makes them work. Anyone drawn to a good citrus dessert should also try the lemon blueberry loaf.

Ingredients

Instructions

1. Heat the oven to 175°C (350°F). Line a 9x13-inch tin with parchment.
2. Pulse the crust ingredients in a food processor until it clumps together. Press firmly into the tin. Bake 20 minutes until pale gold.
3. Meanwhile, whisk the eggs and sugar smooth. Whisk in the flour, lemon zest and juice.
4. Pour over the hot crust and bake another 20–25 minutes until just set (a slight wobble in the very middle is fine).
5. Cool completely at room temperature, then chill 2 hours before slicing.
6. Dust with powdered sugar just before serving.

Cooking tips

• Freshly squeezed juice only. Bottled tastes like nothing.
• Pour the filling onto a hot crust — this helps the layers bond and stops sogginess.
• For the cleanest slices, use a hot dry knife and wipe between cuts.

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