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Ingredients
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Shortbread Crust
Lemon Filling
Optional Garnish
Method
Shortbread Crust
- 1
Prep and mix dry ingredients
Preheat oven to 350°F (175°C). Line a 13x9-inch baking pan with aluminum foil or parchment, leaving an overhang to lift bars out; lightly grease the lining. In a large bowl or bowl of a food processor, combine 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp fine salt. Pulse briefly if using a processor to combine.
- 2
Cut in butter
Add 1 1/2 cups cold unsalted butter cubes. Using a pastry cutter, two forks, or short pulses in the food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-size pieces. Do not overwork; you want visible bits of butter for a flaky crust.
- 3
Press and blind bake
Transfer the crumb mixture to the prepared 13x9 pan. Press evenly and firmly into the bottom in an even layer (use the bottom of a measuring cup to compact). Bake in the preheated oven for 18–22 minutes, or until the edges are just turning golden and the surface no longer looks raw. Remove from oven and set aside while preparing the filling. Reduce oven temperature to 325°F (160°C).
Lemon Filling
- 4
Whisk filling
In a medium mixing bowl, whisk together 4 large eggs until blended. Add 2 cups granulated sugar and whisk about 1 minute until smooth. Stir in 1 cup fresh lemon juice and 2 tablespoons lemon zest. Whisk in 1/3 cup all-purpose flour and 1/2 tsp baking powder until no lumps remain and the mixture is homogenous.
- 5
Bake filling on crust
Pour the lemon filling over the warm (not hot) pre-baked crust, spreading evenly. Return the pan to the oven (set to 325°F / 160°C) and bake for 22–28 minutes, or until the filling is set at the edges and only slightly jiggly in the center. A toothpick inserted near the center should come out with a moist but not liquid residue.
- 6
Cool and chill
Remove the pan from the oven and place on a cooling rack. Let cool to room temperature for about 1 hour, then cover loosely with plastic wrap and refrigerate at least 2 hours (preferably 3–4 hours or overnight) to fully set for clean slicing.
- 7
Finish and portion
When ready to finish, lift the chilled slab from the pan using the foil/parchment overhang and transfer to a cutting board. Dust the top with 1/4 cup confectioners' sugar using a fine sieve. Trim uneven edges if desired, then cut into at least 25 pieces: for 25 pieces slice into a 5x5 grid (about 2.5 x 3.2 inch pieces in a 13x9 pan) or adjust size as preferred. If desired, re-dust after slicing and garnish individual pieces with extra lemon zest or thin lemon slices.