These bars are often dusted with a snowy layer of icing sugar, adding a touch of elegance and softening the sharpness of the lemon. Optional garnishes, such as lemon chantilly and crunchy citrus-candied pistachios, can take the bars to a gourmet level.
Ingredients:
For the crust:
- 4 1/2 ounces (1 cup; 130g) all-purpose flour
- 2 ounces (1/2 cup; 60g) powdered sugar, preferably organic
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; use equal weight or half the volume for table salt
- 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest
- 4 ounces (1 stick; 115g) cold unsalted butter, cut into 1/4-inch cubes
For the custard:
- 9 1/2 ounces (1 1/3 cups; 270g) granulated sugar
- 3 large eggs, cold
- 4 3/4 ounces (1/2 cup; 135g) egg yolks, from about 8 large eggs
- 1/4 ounce (1 packed tablespoon; 8g) freshly grated lemon zest
- Pinch of kosher salt
- 11 ounces (1 1/3 cups; 310g) lemon juice from about 8 large lemons (see notes)
To garnish:
- 2 ounces (1/2 cup; 55g) powdered sugar (optional)
- 6 ounces (1 cup; 170g) lemon chantilly (optional)
- 5 ounces (1 cup; 140g) crispy citrus candied pistachios (optional)
Method:
Preheat the oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper.
In a food processor, pulse the flour, icing sugar, salt and lemon zest until well combined.
Add the cubed cold butter and pulse until the mixture resembles coarse crumbs.
Pour the mixture into the prepared pan and press to form an even layer.
Bake until golden, about 25 minutes. Leave to cool while you make the custard.
Whisk together the caster sugar, whole eggs, egg yolks, lemon zest and a pinch of salt until smooth.
Whisk in the lemon juice.
Pour the custard over the cooled crust and bake until set, about 30-35 minutes.
Allow to cool to room temperature, then chill in the fridge until firm.
Sift icing sugar over the top before serving.
Serve with lemon chantilly and sprinkle with crispy citrus candied pistachios for extra flavour and crunch.
