I love a lemon bar and surprisingly, this is the first time I’ve made them. I love the poppy seeds in the base, which is a nod to a lemon/poppy seed cake. 

Ingredients

For the crust

• 175g unsalted butter, salted
• 55g caster sugar
• 240g plain flour
• 1/4 tsp sea salt
• 1 1/2 tbsp poppy seeds
• grated zest of lemon

For the filling

• 4 large eggs
• 300g caster sugar
• 1/4 tsp salt
• finely grated zest of 2 lemons
• 125ml lemon juice

To finish

• 2 – 3 tbsp icing sugar

Instructions

1. Preheat the oven to 170c/Gas mark 3
2. Line a 20cm square baking tin with greaseproof paper.
3. For the crust, beat the butter and sugar together in a mixer or with a hand mixer until light and fluffy.
4. Add the flour, salt, poppy seeds and lemon zest and mix again until well combined and you have a soft dough. Push the mixture into the base of the prepared baking tin and chill for 15 mins. Move into the oven and bake for 20 mins.
5. For the filling, beat the eggs. Add the sugar, salt, lemon zest and juice. Pour over the crust and bake for a further 30 – 35 mins. Remove from the oven and leave to cool completely.
6. Cut into squares, dust with icing sugar and serve.