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Bake the dough in the preheated oven at 170°C for 15 minutes, or until the edges are lightly golden.
While the crust bakes, move on to the filling: in a large bowl, beat the eggs until they're light and frothy.
Per serving
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Bake for an additional 30 minutes, or until the lemon filling is set and no longer jiggles when you gently shake the pan. The top should look firm and slightly opaque.
Allow the bars to cool completely on a wire rack before cutting them into squares. This step is crucial for clean cuts and a firm texture.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
