# What You'll Need:
→ Shortbread Crust
01 - 1 cup all-purpose flour (125 g)
02 - 1/4 cup powdered sugar (30 g)
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed (115 g)
→ Lemon Filling
05 - 1 cup granulated sugar (200 g)
06 - 2 large eggs
07 - 2 tablespoons all-purpose flour (15 g)
08 - 1/4 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/3 cup freshly squeezed lemon juice (80 ml, about 2 lemons)
11 - 1 tablespoon finely grated lemon zest (about 1 lemon)
→ Finishing
12 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, combine flour, powdered sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture appears coarse and crumbly.
03 - Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes until lightly golden.
04 - Whisk granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest, then whisk until fully combined.
05 - Pour the filling over the hot crust immediately after baking. Return the pan to the oven and bake for an additional 18 to 20 minutes until the filling is set but still slightly jiggles at the center.
06 - Remove from the oven and cool the bars fully in the pan placed on a wire rack.
07 - Use the parchment paper overhang to lift the bars from the pan. Dust with powdered sugar, cut into 8 squares, then slice each square diagonally to create 16 triangles.
