Lemon Bars

For a 13-by-9 dish. We have used a glass and sometimes a metal dish.

• Preheat to 350F / 175C / Gas mark 4;
• Line base and sides of 13-by-9 with wax paper, or parchment, and anchor with smears of butter;
• Whisk flour(s), sugar, and salt together;
• Cut in butter, perhaps slicing butter thinly first, even freezing for a few minutes;
• Spread over base of baking dish, and press down flat;
• Ideally chill for at least 30mins;
• Bake for 20-30mins, until lightly golden (will be slightly darker at edges);
• Turn oven down to 325F;
• Mix eggs, sugar, lemon oil and milk and cream, if using, in metal bowl over simmering water until sugar dissolves;
• Add lemon juice and mix;
• Optionally the mixture can be heated to make curd (see recipe for lemon curd) until it just thickens (150F);
• Remove from saucepan;
• Whisk in flour and salt (or mix flour with a little liquid and back in and mix);
• Pour over crust and bake until just set: for 15-20mins if you have thickened the curd, 20-30mins if you removed after mixing in the juice;
• Allow to cool before cutting.

• Skimmed milk can be used if 1T cream is added.
• The recipe works fine with or without the milk.  If no milk is used, 1T cream adds smoothness and balances the acidity.
• I find it hard to cut the base when it is fridge-cold.