Lightly grease your claypot baking vessel with butter or cooking spray and line with parchment paper.
Make the Crust
In a bowl, combine 1 cup flour, ½ cup softened butter, and ⅔ cup sugar. Mix until crumbly, then press firmly into the bottom of the claypot to form the crust layer.
Bake the Crust
Place the claypot in the preheated oven and bake for 10–12 minutes, until the edges just start to turn golden.
Prepare the Filling
While the crust bakes, whisk together the eggs, ⅓ cup lemon juice, ½ tsp baking powder, and ½ cup flour until smooth.
Add Filling & Bake
Pour the filling evenly over the baked crust in the claypot. Return the claypot to the oven and bake for 15–18 minutes, or until the filling is set and lightly golden around the edges.
Cool & Serve
Remove the claypot from the oven and allow the bars to cool to room temperature (~30–40 minutes). Chill in the refrigerator for at least 1 hour to set fully. Dust with powdered sugar before cutting into ~8 squares.
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