← Nouns Cooking · American

Ingredients

• 160 g plain flour
• 60 g Icing sugar, plus extra for dusting
• 2 tbsp Cornflour (cornstarch)
• ¼ tsp Salt
• 170 g cold unsalted butter, diced
• 4 large eggs
• 300 g Sugar
• 40 g Plain (all-purpose) flour
• 4 lemons (1 tbsp zest and 160 ml juice)

Method

1. Heat the oven to 175°C (350°F). Line a 23 × 23 cm tin with baking paper, leaving an overhang to lift the bars out later.
2. Pulse or rub the flour, icing sugar, cornflour, salt and butter together until the mixture clumps like damp sand. Press it evenly into the tin.
3. Bake the base for 20 min, until pale golden at the edges.
4. While it bakes, whisk the eggs and sugar until smooth, then whisk in the flour, lemon zest and lemon juice.
5. Pour the lemon mix over the hot base and bake for 20–25 min, until the topping is set and no longer jiggles in the middle.
6. Cool completely in the tin, then chill for 2 hours. Lift out, cut into 16 squares with a hot knife and dust with icing sugar just before serving.

Tips

• Pour the filling onto the base while it’s still hot so the layers bond.
• Wipe the knife clean between cuts for neat edges.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef RecipeTin Eats Spend With Pennies