These bars are tangy and gooey. Dust with icing sugar, and make sure the bars are chilled so that they set before slicing.
210 g caster sugar
100 ml freshly squeezed lemon juice
3 teaspoons grated lemon zest
290 g plain flour
70 g icing sugar
a pinch of salt
230 g unsalted butter
2 teaspoons grated lemon zest
a 33 x 23 x 5-cm baking tray, lined with greaseproof paper
Makes about 12 portions
Preheat the oven to 170°C (325°F) Gas 3
For the base:
Put the flour, sugar, salt, butter and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until the mixture resembles breadcrumbs. Press the dough together with your hands, then press it evenly into the base of the prepared baking tray.
Bake in the preheated oven for about 20 minutes, or until light golden. (Leave the oven on.) Leave to cool slightly. Put the sugar, eggs and lemon juice and zest in a bowl and whisk with a balloon whisk until well mixed.
Pour carefully over the baked base and return to the oven. Bake for 20 minutes, or until the edges are golden brown and the topping has set. Leave to cool completely, then cover and refrigerate overnight.
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