For the Shortbread Crust:

• Preheat the oven – Set to 350°F (175°C) and grease a 9×13-inch baking pan.
• Mix the crust ingredients – In a bowl, combine flour, sugar, and salt. Add the cubed butter and mix using a pastry cutter or food processor until the mixture resembles coarse crumbs.
• Press into the pan – Evenly press the mixture into the bottom of the prepared pan.
• Bake until golden – Bake for 20-25 minutes or until lightly golden. Let cool slightly while preparing the filling.

For the Lemon Filling:

• Whisk eggs and sugar – In a large bowl, whisk together the eggs and sugar until light and smooth.
• Add lemon juice and zest – Stir in the freshly squeezed lemon juice and zest.
• Incorporate the flour – Sift in the flour and whisk until fully combined and smooth.
• Pour over the crust – Gently pour the lemon mixture over the warm shortbread crust.
• Bake until set – Bake for 30-35 minutes or until the filling is set and slightly firm to the touch.
• Cool completely – Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
• Dust with powdered sugar – Once chilled, sprinkle with powdered sugar before serving.