Gooey Lemon Bars

I have finished uni for the term and what better way to spend my three weeks of luxury (and perpetual bordem) is there than baking (and revising :( ) Hannah my wonderful wonderful girlfriend and my number one go to tester of all culinary creations is still in college so today I thought I would make her gooey lemon bars. Hannah is particularly fond of a deep base (cheese cakes must adhere to her cream cheese to base ratio preference *demand*) and so these bars are the perfect way to put a smile on her face when she gets home!

Ingredients

Now here is where things get a little confusing, last time I made these I made them along side two 15cm diameter lemon tarts, I used half the filling mixture for the tarts and half for the lemon bars I made in a loaf tin. If you too plan to make bars in a loaf tin then half the recipe (use 1 large egg instead of 3 medium) but if using a deep tray bake tin the amounts below will be fine!

For the base:
190g unsalted butter (I melted this before use)

100g (1/2 cup) sugar
250g (2 cups) flour (I used self raising flour)

For the filling:
3 medium eggs
zest and juice of 3.5 lemons (I had the half left over in my fridge so added it in)
150g sugar
80g flour (I used self raising)

Pre heat oven to 150 degrees c and line or grease your deep tray bake tin (I halved the recipe and used a loaf tin so don't panic when you don't see a deep tray bake tin in my photos!) I am particularly fond of the cake tin liners you can get in super markets/amazon etc as they save on the washing up which is a god send if you have a busy schedule or want to bake something to pop in your mouth as soon as possible without the menacing thought of washing up. I envy all you with dishwashers!
Mix butter and sugar thoroughly then add in flour until a smooth dough has formed. Press the dough into your prepared tin and leave in the fridge for 30 minutes to an hour. Next put it in the oven for 20 minutes or until it begins to turn a lovely goldeny brown colour.
Whilst the base is in the oven prepare the filling by whisking eggs, sugar, flour, zest and juice together until smooth. Remove base from the oven and poor in the filling then put back in oven for 35 minutes until the mixture has only a slight giggle to it. Be careful not to overcook it as this is very easily done you want it to be lovely and gooey and oosy when you cut into it!
Leave in tin until completely cool then slice away and enjoy! :)