Classic Tangy Lemon Bars

Ingredients

For the Shortbread Crust:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• Pinch of salt

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 large eggs
• Juice of 2 large lemons (about 1/3 cup)
• Extra powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch square baking dish.
2. Make the crust: In a medium bowl, blend flour, powdered sugar, softened butter, and a pinch of salt together until it forms a cohesive dough. Press firmly into a flat layer along the bottom of your baking pan. Bake for 15 minutes until set.
3. Make the filling: While the crust bakes, whisk together granulated sugar and 2 tablespoons of flour. Whisk in the eggs and fresh lemon juice until smooth and frothy.
4. Pour the lemon filling carefully over the hot baked shortbread crust.
5. Return to the oven and bake for 20 minutes until the filling is fully set. Let cool completely, dust generously with powdered sugar, and slice into clean squares.