Lime Leaf Lemon Bars

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Kaffir lime leaves are to South-East Asian cooks what bay leaves are to Western ones – they are often infused in soups, curries and stews to add background flavour. When finely chopped, they can be used in a similar way to lime zest. We love the more complex zing they bring to the top of our zesty lemon bars!

MAKES 12

For the shortbread base

265g plain flour

60g caster sugar

200g unsalted butter, melted

For the topping

zest of 2 lemons

265g caster sugar

65g plain flour

4 medium eggs

3 fresh kaffir lime leaves, stems removed, very finely chopped

160ml lemon juice (from 2–3 large lemons)

icing sugar, for dusting

Preheat the oven to 190°C/170°C fan/Gas Mark 5 and line a 20 × 25cm baking tin with baking paper.

First, make the shortbread base. Mix together the flour and sugar in a large bowl, make a well in the middle and pour in the melted butter. Mix the butter into the flour until a ball of dough forms.

Tip the shortbread dough into the bottom of the lined tin and press down flat, working it into the corners. Prick the shortbread all over with a fork and bake in the oven for 20 minutes until golden around the edges.

While the base is cooking, make the topping. In a separate bowl, rub the lemon zest into the sugar to release its oils. Whisk the flour into the sugar, followed by the eggs and chopped lime leaves, then whisk in the lemon juice.

Remove the tin from the oven and pour the lemony mixture over the shortbread base. Carefully return to the oven for a further 15–20 minutes. Once baked, it should just have lost its wobble in the middle but it should not be firm to the touch.

Allow the bars to cool completely in the tin before placing in the fridge for 30–60 minutes to firm up. Once chilled, cut into 12 equal slices and dust the tops with icing sugar.