1. Preheat oven to 350F (180C).
2. To prepare the crust, add the crust ingredients: all purpose flour, arrowroot starch and powdered sugar to a food processor. Scatter butter cubes over flour and process until the mixture appears crumbly and coarse.


3. Using your hands, crumple a large piece of parchment paper into a ball then flatten it out and use to line your baking dish (I used a 3 quart pyrex glass dish, 9x13”). Transfer flour mixture to the lined dish and use a measurement cup or your hands to press it down into an even layer with a raised border around the edges.


4. Bake in the preheated oven for 20 minutes until lightly golden brown.

5. Prepare the filling. In a bowl, thoroughly whisk together the filling ingredients: eggs, lemon zest, lemon juice, flour and granulated sugar (make sure no clumps are present). If I'm running low on time, I use an immersion blender at low speed to quickly complete this step.


6. Pour the filling over the top of the crust (no need to cool it down) and bake in the preheated oven for about 40 minutes (until the middle is set). Baking time may vary depending on your oven.


7. Cool completely at room temperature, then use a sharp knife to slice into portions.

Use a fine-mesh strainer to dust the top of the bars with powdered sugar (or confectioners' sugar).

Store in a covered container in the fridge before serving.