Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (room temperature )
  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp lemon zest
  • pinch of salt
  • 1 cup lemon juice (freshly squeezed )
  • 1¼ cup sugar
  • 5 extra-large eggs
  • 1/3 cup flour
  • 1 tsp vanilla extract
  • 2 egg whites
  • ½ cup sugar

Instruction

  • Preheat the oven to 160°C/320°F.
  • Line a square baking dish (9"x 9" / 22cm x 22cm) with baking or parchment paper on all sides.
  • In the bowl of a food processor combine the butter, sugar, flour, salt and lemon zest. Pulse until the mixture just comes together.
  • Press the dough into the bottom of the prepared baking dish and flatten with the bottom of a glass or measuring cup.
  • Bake in a preheated oven for 15-20 minutes or until golden brown. Remove from the oven and set aside while you make the filling. 
  • Whisk together the lemon juice, sugar, eggs, flour and vanilla extract until smooth. Pour onto the crust and place back in the oven to bake for 20-25 minutes or until the filling is set and no longer jiggles when you move the pan.
  • Remove from the oven and allow to cool for 20 minutes then carefully remove from the pan and allow to cool completely before slicing. 
  • Swiss Meringue topping (optional): Combine the egg whites and sugar in a large glass/metal bowl set over a saucepan of simmering water. Whisk/stir the mixture until the sugar has dissolved. To test, rub a little of the mixture between your fingers. If you feel sugar granules, continue stirring, if it's smooth remove it from the heat. 
  • Using a hand mixer whip the egg whites until they form stiff peaks and the mixture is completely cool.
  • Transfer to a piping bag then decorate the bars. Torch the meringue with a blow torch and serve.