Lemon bar

Tip

Make sure the butter is very cold before you start this recipe

1. Preheat the oven to 170°C
2. Mix 250 g of flour, zest of 1 lemon, 10 g of sugar and a half of the salt in the food processor until combined
   
3. Cube the butter roughly, add to the food processor and blitz in short bursts until the texture resembles breadcrumbs
   
4. Pour this mixture into a flat baking form ( cca. 20 x 30 cm) lined with parchment paper, and press down firmly and evenly using your hands or the side of a glass. Work as quickly as possible, so you don't warm up the butter too much
5. Bake for 20 minutes while you make the cream.
6. While the base is baking, mix the eggs with the sugar until lightened and fluffy. Add the lemon juice, rest of the lemon zest, then the rest of flour and the other half of salt, and mix until combined.
7. Pour it over the base once it's done, and bake for another 20 minutes. You can take it out of the oven if the middle still jiggles slightly, it will firm up as it cools.
8. Wait for it to cool completely before serving.

Tip

Lemon bars can be frozen well, just make sure you wrap them up in something airtight.