Citrus bars

These bars are essentially a shortbread base with a tangy citrus curd baked onto the top. They can be made the day before and kept in the tin overnight, covered with foil, before cutting into bars.

Makes 18 Prep 20 mins Cook 35-45 mins

FOR THE BASE

250g plain flour 85g icing sugar, plus extra for dusting 175g butter, cut into small pieces

FOR THE TOPPING

2 lemons and 1 large orange 4 large eggs 400g caster sugar 50g plain flour

1 Heat oven to 180C/160C fan/gas 4. Line the base and sides of a shallow rectangular tin (about 23cm x 33cm) with baking parchment, snipping the corners so that it comes up the sides of the tin. Tip the flour, sugar and butter into a food processor and whizz until it forms fine crumbs. Tip into the prepared tin and smoothly level with the back of a metal spoon, pressing it down lightly. Bake for 20-25 mins until pale golden.

2 To make the topping, finely grate the zest from the lemons and orange and squeeze out all the juice. Measure the juice – you need 120ml. Whisk together the eggs and sugar using an electric whisk for 1 min, then add the citrus zest and juices, and whisk again briefly. Sift in the flour and whisk well to mix. Pour over the shortbread and bake for 15-20 mins until the topping has just set. Cool completely in the tin, then lift out of the tin using the lining paper. Dust thickly with icing sugar and cut into three down the length and six across to make 18 bars.

PER BAR 257 kcals, fat 10g, saturates 6g, carbs 39g, sugars 28g, fibre 1g, protein 3g, salt 0.2g