Lemon Bars

Heat the oven to 175 C and line a 20 cm square pan with baking paper, leaving an overhang. Pulse or rub all purpose flour, powdered sugar, salt and butter until it clumps, press evenly into the pan and bake until pale golden.

Meanwhile, whisk eggs, sugar, lemon juice, lemon zest and all purpose flour until smooth.

Pour lemon filling over the hot shortbread base and bake until the filling is set and no longer wobbles in the centre.

Cool baked bars on a rack, then chill for at least 2 hours. Lift out, dust with powdered sugar and cut into 16 squares with a hot knife.