Hallabong Lemon Bars (Jeju Citrus Curd on Shortbread)

Preheat the oven to 175°C and line a 20 cm square pan with parchment, leaving enough overhang for lifting.

Measure the ingredients first, then work with the butter while it is still cold and firm.

Rub 180 g flour, powdered sugar, and 120 g unsalted butter with your fingertips until the mixture looks like damp sand.

Press it evenly into the pan, especially at the corners, so the base bakes at the same thickness.

Bake the base for 18 minutes, until the edges turn pale golden and the center looks dry.

Do not let it brown deeply. Cool it for about 5 minutes so the filling sits on top instead of soaking in.

Stir 3 eggs with 160 g sugar gently, avoiding foam because bubbles leave holes in the curd.

Add 90 ml hallabong juice, 25 ml lemon juice, 12 g cornstarch, and lemon zest, mixing until no lumps remain.

Strain the filling slowly over the warm base to remove zest clumps and egg strands.

Bake for 16-18 minutes, stopping when the edges are set and the center barely moves, before the curd turns rubbery.

Cool the pan completely, then chill for at least 1 hour so the curd firms enough for clean slices.

Cut with a hot knife, wiping between cuts, and dust with powdered sugar just before serving.