# 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 medium bowl. Incorporate cold, cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
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 bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest; whisk until fully combined.
05 - Pour lemon filling over the hot crust immediately after removing from oven. Return to oven and bake 18 to 20 minutes until filling is set but slightly jiggly in the center.
06 - Remove from oven and allow to cool completely in the pan on a wire rack.
07 - Lift bars out using parchment overhang. Dust with powdered sugar. Cut into 8 squares, then cut each square diagonally to produce 16 triangles.
