INGREDIENTS

6 eggs
550g caster sugar
75g plain flour
250ml meyer lemon juice, strained
3 tablespoons finely grated meyer lemon zest

SWEET CRUST

225g plain flour
65g icing sugar, plus extra for dusting
180g unsalted butter, cut into 10 pieces

METHOD

1. Preheat the oven to 180°C.
2. To make the crust, place the flour and sugar in the bowl of a food processor and pulse to combine. Add the butter, 1 piece at a time, until the mixture resembles pea-sized crumbs.
3. Press the mixture into the base of a 23.5 cm x 33.5 cm slice tin. Bake for 18–20 minutes or until golden. Cool in the tin for 20–30 minutes.
4. Reduce the temperature to 150°C. Whisk the eggs, sugar, flour and lemon juice together in a bowl until combined and smooth. Stir in the zest and pour over the crust. Bake for 25–30 minutes or until set. Remove from the oven and cool completely on a wire rack. Dust with the extra icing sugar and cut into 6 cm x 2.5 cm bars.

NOTE

• Meyer lemons are available in the cooler months from select greengrocers and farmers’ markets.

From Bitesize Sweet by Marina Oliphant