Ingredients:

  • 1 cup (2 sticks / 225 g) Unsalted Butter, melted
  • 1 cup (125 g) Plain (All-Purpose) Flour (for crust)
  • 1 cup (125 g) Whole Wheat Flour
  • 1/2 cup (100 g) Granulated Sugar (Caster Sugar) (for crust)
  • 1/2 tsp Fine Sea Salt
  • 4 Large Eggs (room temperature)
  • 1/2 cup (100 g) Granulated Sugar (Caster Sugar) (for filling)
  • 1/4 cup (85 g) Good Quality Liquid Honey
  • 2/3 cup (160 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Lemon Zest (finely grated)
  • 3 Tbsp (25 g) Plain (All-Purpose) Flour (for filling/stabiliser)
  • Confectioners’ Sugar (Icing Sugar), as needed, for dusting

Instructions:

  1. Prep the Pan & Oven: Preheat the oven to 350°F (175°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper or foil, leaving an overhang on the two long sides to act as handles. Grease lightly.
  2. Combine Dry Ingredients: In a large bowl, whisk together the plain flour, whole wheat flour, sugar, and salt for the crust.
  3. Add Butter & Mix: Pour the melted butter into the dry mixture. Stir gently with a wooden spoon or spatula until the mixture just comes together into a cohesive, slightly sandy dough. Do not overmix.
  4. Press and Chill: Press the dough evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to ensure a flat, smooth surface. Place the pan in the freezer or fridge for 30 minutes to prevent shrinkage.
  5. Blind Bake the Crust: Bake the chilled crust for 15 minutes, or until the edges just begin to turn a very pale golden colour. Remove the crust from the oven but keep the oven temperature set at 350°F (175°C).
  6. Whisk Wet Ingredients: In a separate large bowl, whisk the 4 large eggs until frothy.
  7. Add Sweeteners: Gently whisk in the granulated sugar (for the filling) and the liquid honey until just combined.
  8. Add Lemon: Stir in the fresh lemon juice and the lemon zest.
  9. Stabiliser: Sift the 3 tablespoons of flour over the mixture and whisk until smooth. This is crucial for structure, preventing a runny filling.
  10. Pour and Bake: Carefully pour the lemon filling over the hot, pre-baked crust.
  11. Bake the Bars: Return the pan to the oven and bake for 20 to 25 minutes. The bars are done when the edges look set and the centre has only a slight, gentle wobble (do not wait until the center is completely firm).
  12. Cool Completely: Remove the pan and place it on a wire rack. Allow the bars to cool completely to room temperature (about 2 hours), then chill in the refrigerator for at least 2 more hours before slicing.
  13. Slice and Dust: Use the parchment paper overhang to carefully lift the entire slab out of the pan. Using a long, sharp knife dipped in hot water and wiped dry between cuts, slice the bars into 16 even pieces. Just before serving, lightly dust the bars with confectioners' sugar.