Shortbread lemon bars
Ingredients for 6 people:
100 g of flour
50 g of sugar
A pinch of salt
100 g of butter
For the lemon cream:
2 eggs + 2 yolks
100 g of sugar
The grated zest of 3 lemons
The juice of 2 lemons
A pinch of salt
50 g of butter
Preheat the oven to 175 °C. Cover a 20x20cm square baking tray with ovenproof paper and then begin to prepare the shortbread.
Mix in a bowl the flour, salt, sugar and the butter cut into small pieces. Knead all these ingredients together by hand or use a planetary mixer in order to obtain a soft, homogenous mixture.
Spread the mixture in the baking tray: you should have a smooth base, about half a centimeter thick. Place the baking tray in the fridge for 10 minutes, then pierce the surface of the mixture with the prongs of a fork and put it into the oven for 20-25 minutes.
While the base is cooking, prepare the cream. Whip the eggs and the sugar together in a pan. When this mixture starts to form peaks, add the lemon juice, the zest and the salt, stir well and place on a medium heat.
Keep stirring constantly until you have obtained a thick cream. At this point filter the cream with a sieve in order to remove the lemon zest, then immediately add the butter.
When the base is cooked, pour on the lemon cream, make it level by gently shaking the tray and put it back in the oven for another 10 minutes, until the cream is firm at the sides but still “wobbly” in the center. Remove the cake from the oven and allow to cool completely before cutting into cubes.
Sprinkle with icing sugar and serve.