Lemon Bars

Instructions

1. Prepare the baking dish
   Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
2. Make the shortbread crust
   In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing until just combined. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust
   Bake the crust in the preheated oven for 15-18 minutes until lightly golden around the edges. Remove from the oven but keep the oven on.
4. Prepare the lemon filling
   While the crust is baking, whisk together the eggs and granulated sugar in a medium bowl until well combined. Add the lemon juice and lemon zest, whisking until smooth. In a separate small bowl, combine 1/4 cup flour, baking powder, and 1/8 teaspoon salt, then whisk into the lemon mixture until completely incorporated.
5. Bake the lemon bars
   Pour the lemon filling over the hot crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and doesn't jiggle when the pan is gently shaken.
6. Cool completely
   Allow the lemon bars to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to firm up the filling for cleaner cuts.
7. Cut and serve
   Once chilled, lift the bars out of the pan using the parchment paper overhang. Using a sharp knife, cut into squares, wiping the knife clean between cuts for neat edges. Dust generously with powdered sugar just before serving.