Ingredients:

  • 1 cup (227g) unsalted butter, cold, cut into cubes
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon (1.5g) salt
  • 4 large eggs
  • 1 3/4 cups (350g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon (1.5g) salt
  • 2/3 cup (160ml) fresh lemon juice
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 teaspoons (10ml) lemon zest
  • Powdered sugar for dusting

Instructions:

  1. Combine flour, sugar, and salt for the shortbread crust.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Press evenly into a 9x13 inch baking pan. Dock with a fork.
  4. Chill for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Bake the crust until lightly golden brown. Let cool slightly.
  7. Whisk together eggs, sugar, flour, and salt for the lemon filling.
  8. Whisk in lemon juice, heavy cream, melted butter, and lemon zest. Ensure all ingredients are well combined.
  9. Pour lemon filling over the pre-baked shortbread crust.
  10. Bake until the filling is set and jiggles slightly.
  11. Let cool completely in the pan.
  12. Refrigerate for at least 1 hour.
  13. Dust with powdered sugar, cut into bars, and serve this delightful lemon dessert.