Luscious Lime Bars

Preheat oven at 180 C or 350F. Line a square (20cm/8inch) baking tin with baking paper.

Place flour and sugar into a mixing bowl and mix with a whisk to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.

Press the shortbread mixture evenly onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.

Whisk together all the ingredients (sugar, flour, eggs, lime juice, zest) using an electric whisk or by hand until the sugar has dissolved. Pour the mixture on top of the shortbread base.

Bake at the same temperature (180 degrees Celsius) for 20 minutes or until the curd has set. The custard has set when it doesn't jiggle anymore. If the topping is starting to brown too much, place tinfoil above the baking tin.

Let cool completely before cutting. You should be able to get around 12-16 bars. Dust with icing sugar.

Best served at room temperature. Store in an airtight container and keep in the fridge for up to 5 days.