Lemony Lemon Bars

Lemons are probably my most favourite flavour to experiment and play with, so of course I had to bake the classic lemony lemon bars! This makes approximately 24 small sized lemon bars and is an adapted recipe from Once Upon a Chef.

This recipe is only going to be in g/ml as I did not use measuring cups in this recipe and I do not think that converting the measurements will give the most accurate information.

Ingredients:

Shortbread Crust:

- 210g cold butter, cubed

- 230g flour

- 30g corn starch

- 130g powdered sugar

Lemon Filling:

- 6 eggs

- 525g caster sugar *

- 165ml lemon juice

- 90g flour

- Lemon zest (optional)*

Instructions:

1. Preheat oven to 200C (392 F), combine shortbread crust ingredients in a large bowl. Using your hands, rub the butter into the dry ingredients until it comes together. It should be a bit sticky to touch but still hold a shape

2. In a pan (approx 9x13 in) lined with parchment paper, press the shortbread crust into the pan using your fingers. Make sure the dough is evenly distributed!

3. Let this bake for 20 minutes, or until it is slightly golden brown

4. In a separate mixing bowl, whisk the 6 eggs until it becomes thoroughly combined. Add in the sugar and lemon juice, mix again

5. Finally, add in the flour, ensuring that there are no lumps in the batter. Whisk well

6. Pour the batter on top of the shortbread crust. Let the lemon bars bake for 30-35 minutes. I like to do 30 minutes so it is still slightly gooey!

7. Allow the lemon bars to cool, dust with powdered sugar and serve. Enjoy!

*It may seem as though it is a lot of sugar, however, this amount of sugar balances the lemon juice in these bars perfectly

*I find that the lemon zest does not make a difference whilst making these lemon bars, however that is just my personal preference