Ingredients

1 cup all-purpose flour

1⁄4 teaspoon fine salt

1⁄4 cup cornmeal

1⁄4 cup icing sugar, sifted

1⁄2 cup unsalted butter

4 large eggs

2 large egg yolks

1 1⁄3 cups sugar

1⁄4 cup whipping cream or 1⁄4 cup buttermilk

1⁄2 cup fresh lemon juice

2 teaspoons lemon zest

1 teaspoon baking powder

1⁄4 cup icing sugar, for dusting

Directions

1. For crust, preheat oven to 350ºF (180ºC). Butter and line the bottom of an 8-inch (20-cm) square baking pan with parchment paper. Combine flour, salt, cornmeal and icing sugar. Cut in butter until the texture of coarse meal (dough will be crumbly). Press dough into pan and bake for 15 to 18 minutes, until it just begins to colour around the edges. Allow to cool completely.

2. For filling, whisk together all ingredients for filling until smooth and pour over crust. Bake for 25 to 30 minutes, until set and a crust is visible on top of the squares. Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.

3. Cut squares and serve dusted with icing sugar.