# Ingredient List:
→ Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ Lemon Filling
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons all-purpose flour
08 - 1/4 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
11 - 1 tablespoon finely grated lemon zest (about 1 lemon)
→ Finishing
12 - Powdered sugar for dusting
# Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, powdered sugar, and salt in a medium bowl. Cut in cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press mixture evenly into pan bottom. Bake 15–18 minutes or until lightly golden.
04 - Whisk granulated sugar and eggs until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest; whisk until fully combined.
05 - Pour lemon filling over hot crust immediately after removing from oven. Return to oven and bake 18–20 minutes until the filling is set but slightly jiggles in center.
06 - Cool bars completely in pan on a wire rack. Lift bars using parchment overhang. Dust with powdered sugar and cut into 8 squares, then cut each square diagonally to yield 16 triangles.
