Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice (about 3–4 lemons)
- 2 tbsp lemon zest
- ¼ cup all-purpose flour
- ½ cup powdered sugar, plus extra for dusting
- 1 tsp vanilla extract
- Finely chopped edible rose petals, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- For crust: Beat butter and ½ cup sugar until light and fluffy. Mix in flour and salt until dough forms. Press into prepared pan. Bake 20–22 minutes until golden. Cool slightly.
- For filling: Whisk eggs and 1 cup sugar in a bowl. Add lemon juice, zest, ¼ cup flour, and vanilla. Stir until smooth.
- Pour filling over warm crust. Bake 20–25 minutes until set and edges just begin to pull away. Cool completely, then chill 1 hour.
- Dust top generously with powdered sugar. Garnish with rose petals if desired. Cut into squares.
Notes
- For a Regency touch, use Earl Grey-infused sugar: steep 2 bags in hot sugar for 10 minutes, then strain.
- Flour must be sifted before adding to filling for smooth texture.
- Do not overbake—the center should still wobble slightly when removed.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: English Regency-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
