The Best Lemon Bar Recipe

▶Ingredients (for one 16.5cm square mold)
[Crust]
84g AP flour
23g powdered sugar
55 g butter
a pinch of salt
1) Put all the ingredients in a bowl and rub with your hands to absorb the butter into the powder.
2) Press firmly on the bottom of the frame to make it flat.
3) Bake in a preheated oven for 15 minutes at 180℃ (356℉) on the upper heat / 170℃ (338℉) on the bottom.
* Smeg/Unox, etc. Convection oven: at 170℃ for 15 minutes
[peeling]
100g lemon juice
150g sugar
30g AP flour
150 g eggs
3g lemon zest
1) Beat the eggs well.
2) Add lemon juice and mix.
3) Add sugar and lemon zest and mix.
(*At this time, be careful not to let too much air in - if there is a lot of air in the batter, the surface will not clean due to air bubbles after baking)
4) Pour the liquid mixture little by little on the side of the flour and mix well while loosening the lumps.
5) Pour the filling on the baked crust when it is still hot and bake for 25 minutes at 170℃ (338℉) on the upper heat/160℃ (320℉) on the bottom heat.
* Convection oven: at 160℃ for 25 minutes
* Storage: Up to 4 days in the refrigerator (keep it sealed). It can be cut and individually wrapped and stored in the freezer for up to 1 month.
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