Ingredients

For the Shortbread Crust:

• 1 cup (226 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 2 cups (250 g) all-purpose flour

• ¼ teaspoon salt
  
  

For the Lemon Filling:

• 1½ cups (300 g) granulated sugar

• ¼ cup (30 g) all-purpose flour

• 4 large eggs

• ½ cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)

• Zest of 1 lemon

• Powdered sugar, for dusting
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy lifting.

2. Make the crust: In a large bowl, cream together butter and sugar until light and fluffy. Add flour and salt, then mix until a soft dough forms.

3. Press the dough evenly into the prepared pan. Bake for 15–18 minutes or until lightly golden. Remove and set aside.

4. Prepare the lemon filling: In another bowl, whisk together sugar and flour. Add eggs, lemon juice, and zest, whisking until smooth.

5. Pour the lemon mixture over the warm crust.

6. Bake for 20–25 minutes, or until the center is set and no longer jiggly.

7. Remove from oven and let cool completely in the pan. Then refrigerate for at least 1–2 hours before cutting.

8. Dust generously with powdered sugar before slicing into squares or bars.
   
   

Chefify Tips

• For an extra punch of flavor, add a pinch of salt to the lemon filling.

• Chill before cutting for clean, beautiful slices.

• Use freshly squeezed lemon juice — bottled juice won’t give the same brightness.

• Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.