# What to Use:
→ 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 Prepare:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a medium bowl, mix flour, powdered sugar, and salt. Add cold, cubed butter and cut in using a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press the crust mixture evenly into the pan bottom. Bake 15 to 18 minutes until lightly golden.
04 - Whisk granulated sugar and eggs in a bowl until smooth. Incorporate flour, baking powder, salt, lemon juice, and lemon zest; whisk until well combined.
05 - Pour lemon filling over the warm crust immediately after baking. Return to oven and bake 18 to 20 minutes until filling is set but slightly jiggles.
06 - Remove from oven and cool in the pan on a wire rack until fully chilled.
07 - Lift bars using parchment overhang. Dust with powdered sugar. Cut into 8 squares, then diagonally cut each square into 2 triangles, yielding 16 pieces.
