# Ingredient List:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Lemon Filling
05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lemon juice (approximately 3–4 lemons)
09 - Zest of 2 lemons
→ For Dusting
10 - Powdered sugar
# How-To Steps:
01 - Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper leaving an overhang for easy removal.
02 - Cream together softened butter and 1/2 cup sugar until light and fluffy. Incorporate 2 cups flour and salt, mixing until just combined.
03 - Evenly press dough into the prepared pan and bake for 18 to 20 minutes or until lightly golden.
04 - Whisk together 1 1/2 cups sugar and 1/4 cup flour in a large bowl. Add eggs, lemon juice, and lemon zest, whisking until smooth.
05 - Pour lemon filling over the warm crust. Return to the oven and bake for 15 to 18 minutes until center is set and no longer jiggles.
06 - Allow bars to cool completely in the pan on a wire rack. Refrigerate at least one hour for clean slicing.
07 - Lift bars using parchment overhang, dust generously with powdered sugar, cut into 16 squares, and serve.
