Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.75 cup unsalted butter, cold and cubed
  • 0.25 teaspoon salt
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 0.75 cup fresh lemon juice
  • 2 tablespoons lemon zest, finely grated
  • 0.25 cup all-purpose flour
  • 1 pinch salt
  • 2 tablespoons powdered sugar for dusting

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, combine 1.5 cups flour, 0.5 cup powdered sugar, and 0.25 teaspoon salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18–20 minutes until the edges are lightly golden.
  4. While the crust is baking, whisk together the granulated sugar and 0.25 cup flour to remove clumps. Add the eggs one at a time, whisking gently, then stir in the lemon juice, lemon zest, and a pinch of salt.
  5. Immediately pour the lemon mixture over the hot crust as soon as it comes out of the oven.
  6. Return the pan to the oven and bake for an additional 20–25 minutes, or until the filling is set around the edges and has a slight jiggle in the center.
  7. Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to ensure clean slicing.
  8. Lift the bars out of the pan using the parchment overhang, dust with the remaining 2 tablespoons of powdered sugar, and slice into 16 squares.