# 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 fresh lemon juice (approximately 3–4 lemons)
09 - Zest of 2 lemons
→ Dusting
10 - Powdered sugar for dusting
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream butter and sugar until light and fluffy. Stir in flour and salt until crumbly dough forms.
03 - Press dough evenly into the bottom of the prepared pan. Bake 18–20 minutes until lightly golden.
04 - In a separate bowl, whisk together sugar and flour. Add eggs, lemon juice, and lemon zest; whisk until fully combined and frothy.
05 - Pour lemon mixture over pre-baked crust. Return to oven and bake 18–20 minutes until center is set and no longer jiggly.
06 - Allow bars to cool completely in pan. Lift out using parchment overhang, dust with powdered sugar, and cut into squares.
