oz/½ cup) icing (confectioners’) sugar, plus extra for dusting Preheat the oven to 180°C (350°F/Gas 4).
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.
Press the mixture into the base of a 23.5 cm x 33.5 cm (9¼ inch x 13¼ inch) slice tin. Bake for 18–20 minutes or until golden. Cool in the tin for 20–30 minutes.
Reduce the temperature to 150°C (300°F/Gas 2). 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 (2½ x 1 inch) bars.
NOTE: Meyer lemons are available in the cooler months from select greengrocers and farmers’ markets.
MAKES 25
6 eggs
550 g (1 lb 4 oz/2½ cups) caster (superfine) sugar
75 g (2¾ oz/½ cup) plain (all-purpose) flour
250 ml (9 fl oz/1 cup) meyer lemon juice, strained (see note)
3 tablespoons finely grated meyer lemon zest
SWEET CRUST
225 g (8 oz/1½ cups) plain (all-purpose) flour
65 g (2 oz/½ cup) icing (confectioners’) sugar, plus extra for dusting
180 g (6 oz) unsalted butter, cut into 10 pieces