# What You'll Need:
→ 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
# How to Make It:
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 bowl. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes until lightly golden.
04 - Whisk granulated sugar and eggs until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest; whisk until combined.
05 - Pour filling over hot crust immediately after removing from oven. Return pan to oven and bake 18 to 20 minutes until filling is set but slightly jiggles.
06 - Remove pan from oven and allow bars to cool completely on a wire rack.
07 - Lift bars from pan using parchment overhang. Dust with powdered sugar. Cut into 8 squares, then cut each square diagonally into 16 triangles.
