Name: Lemon bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 squares
Cuisine: Australian
Ingredients: 75 g (¾ cup) plain flour; 40 g (¼ cup) rice flour (or cornflour); 60 g (½ cup) icing sugar, sifted; ¼ tsp salt; 110 g unsalted butter, cold, cubed; 3 large eggs; 220 g (1 cup) caster sugar; 2 tbsp plain flour, extra; 1 tbsp lemon zest; 125 ml (½ cup) lemon juice; Icing sugar, to dust

Method

Heat oven to 180°C (160°C fan). Grease and line a 20 cm square tin with overhang.
Pulse base ingredients to a sandy mix (or rub butter in). Press firmly into tin, right to the edges.
Bake base 20 minutes until edges are light golden. Do not cool.
Whisk eggs, caster sugar, extra flour, zest and juice. Pour over hot base.
Bake 20 minutes until set but still soft. Cool 1 hour, then fridge at least 2 hours.
Cut into 16 squares. Dust with icing sugar to serve.

Tip: Pour curd onto the hot base so it doesn’t shrink and leak. Don’t overbake.