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Ingredients
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Shortbread Crust
Lemon Filling
Finishing
Method
Shortbread Crust
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
In a medium bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt until evenly combined.
Add 1/2 cup cold unsalted butter cut into cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Press the mixture firmly and evenly into the bottom of the prepared 8x8-inch pan to form an even layer (use the bottom of a measuring cup to smooth and compact).
Bake the crust in the preheated oven for 18-20 minutes, or until the edges are lightly golden but not dark. Remove from oven and let cool for 5 minutes while you prepare the filling.
Lemon Filling
While the crust bakes, in a medium bowl whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour until combined and no lumps remain.
Add 2 large eggs to the sugar-flour mixture and whisk until smooth and slightly frothy.
Stir in 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/8 teaspoon salt. Mix until fully incorporated and smooth.
Pour the lemon filling over the hot (or warm) baked crust, spreading evenly with a spatula.
Return the pan to the oven and bake for an additional 18-22 minutes, or until the filling is set at the edges and slightly jiggly in the center but not liquid.
Remove the pan from the oven and place on a wire rack to cool to room temperature (about 1-1.5 hours). For cleaner slices, chill in the refrigerator for at least 1 hour to fully set.
Finishing
Using the parchment overhang, lift the chilled lemon bars from the pan and place on a cutting board. Trim the edges if desired.
Dust the top evenly with 1 tablespoon powdered sugar using a fine-mesh sieve.
Cut into 9 or 12 bars (for a single serving size as provided by the menu, cut into 9 larger squares or 12 smaller). Serve chilled or at room temperature. Store any leftovers covered in the refrigerator for up to 4 days.