Courtesy of PureZing

INGREDIENTS:

Crust:
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp sea salt
4 ounces (1 stick) organic butter, cold and cut into 1/2 inch pieces

Filling:
2 large free-range eggs
1 cup superfine sugar
2 Tablespoons all-purpose flour
1/8 teaspoon sea salt
2-3 teaspoons finely grated Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice

DIRECTIONS:

Preheat oven to 350F.
Butter and line an 8-inch square pan with parchment paper.

CRUST
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. With chilled fingers, press dough evenly but lightly into the bottom of your prepared pan.

Bake until barely golden; about 18-20 minutes. Set aside and make filling.

FILLING
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and lemon juice until well combined. Pour evenly over crust.

Bake until filling is just set; about 15 to 18 minutes. Cool completely before serving.

Lightly dust with sieved confectioners' sugar: can lay a doily over the bars for a pretty design.
Cut bars on the diagonal for a diamond-shape bar.

Serve these luscious, perfect bars on small doilies for a spectacular presentation.