Lemon bars recipe
 These are the perfect make-ahead dessert for picnics or casual gatherings. It is very important to lower the oven temperature for the topping to bake otherwise it will bubble up and overcook. 275g/9¾oz plain flour100g/3½oz icing sugar200g/7oz salted chilled butter, cubed 275g/9¾oz plain flour 100g/3½oz icing sugar 200g/7oz salted chilled butter, cubed 5 large lemons, 2 zested, all juiced to make 250ml/9fl oz juice400g/14oz caster sugar50g/1¾oz plain flour6 free-range eggsicing sugar, to decorate (optional)fresh blueberries or blackberries, to serve (optional) 5 large lemons, 2 zested, all juiced to make 250ml/9fl oz juice 400g/14oz caster sugar 50g/1¾oz plain flour 6 free-range eggs icing sugar, to decorate (optional) fresh blueberries or blackberries, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool.To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in baking tin with baking paper. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool. To make the base, put the flour in a bowl with the icing sugar and butter. Use a pastry blending tool or your hands to work the mixture into a gravel-like consistency. Press the mixture into the bottom and up the sides of the tin, so it is very compact and solid. Bake for 30 minutes or until very golden, then remove from the oven and leave to cool. To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. To make the topping, lower the oven temperature to 160C/140C Fan/Gas 2½. Put the lemon zest, lemon juice, caster sugar, flour and eggs in a large bowl and whisk until well combined. Pour over the base and bake for 25 minutes. It should be solid and not jiggly. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired. Leave to cool for 45 minutes and then cover and chill in the fridge for at least 3 hours. Dust lightly with icing sugar if using, and cut into 24 small squares. Serve with fresh blueberries or blackberries, if desired.