Ingredients:

  • 2 cups All-Purpose Flour, sifted (For the Crust)
  • 1/2 cup Granulated Sugar (For the Crust)
  • 1/4 teaspoon Fine Sea Salt (For the Crust)
  • 1 cup (2 sticks) Unsalted Butter, very cold, cut into small cubes (For the Crust)
  • 6 Large Eggs, room temperature (For the Filling)
  • 2 cups Granulated Sugar (For the Filling)
  • 1/4 cup All-Purpose Flour, sifted (For the Filling)
  • 3/4 cup Fresh Lemon Juice, strained (For the Filling)
  • 2 tablespoons Lemon Zest, from 3–4 large lemons (For the Filling)
  • 1/8 teaspoon Salt (For the Filling)
  • 2 tablespoons Confectioners' Sugar, for dusting (For Finishing)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9 x 13-inch metal baking pan with parchment paper, leaving generous overhang on two sides to act as handles.
  2. Prepare the Crust: In a large bowl, whisk together the 2 cups of flour, 1/2 cup sugar, and 1/4 tsp salt. Add the very cold, cubed butter. Using a pastry blender or food processor, cut the butter into the flour mixture until it resembles coarse crumbs or small peas.
  3. Press the dough firmly and evenly across the bottom of the prepared pan, pushing slightly up the sides (about 1/4 inch). Place the pan in the freezer or refrigerator for 15–30 minutes to firm up the butter.
  4. Blind Bake: Bake the crust for 20 minutes, or until the edges are lightly golden and the centre is set. While the crust is baking, reduce the oven temperature slightly to 325°F (160°C).
  5. Prepare the Filling: Zest the lemons first, then juice and strain the juice. In a separate large bowl, whisk the 6 large eggs and the 2 cups of sugar vigorously until light in colour and slightly frothy (about 2 minutes).
  6. Sift the 1/4 cup of flour and the pinch of salt over the egg mixture. Gently whisk until just combined and smooth. Slowly whisk in the lemon juice and the zest. The mixture will be thin and liquidy.
  7. Final Bake: Carefully pour the liquid filling over the hot, pre-baked crust. Return the pan to the 325°F (160°C) oven. Bake for 25–30 minutes.
  8. Test for Doneness: The filling is done when the edges are set and opaque, but the centre still has a slight, gentle wobble (like soft gelatin) when lightly tapped. Do not overbake.
  9. Cool Completely: Remove the pan and allow the bars to cool to room temperature (about 1 hour). Then, transfer them to the refrigerator and chill for at least 1–2 hours to fully set.
  10. Slice and Dust: Once chilled and firm, use the parchment paper overhangs to lift the whole slab out of the pan. Place on a cutting board, trim the edges, and slice into 16 bars. Dust generously with sifted confectioners' sugar just before serving.