Step 1

Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside.

Step 2

In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly.

Step 3

Press the shortbread in an even layer into the prepared pan. Use a fork to make a few holes in the crust. Blind bake the crust for 20 minutes.

Step 4

While the crust bakes, make the lemon layer. Sift the sugar and flour together in a large bowl to get rid of any clumps.  Add the eggs, lemon juice, and lemon zest and whisk well until completely combined. The mixture will be thin.

Step 5

Take the crust out of the oven and pour the lemon layer over the blind baked shortbread crust.

Step 6

Lower the oven temperature to 325°F and bake for 20-25 more minutes or until the center no longer jiggles. Take the bars out of the oven and allow to cool completely.

Step 7

Once the bars are completely cool, transfer to the fridge to set for 2 hours (or overnight) until ready to serve! Slice the lemon bars and serve cold with a dusting of powdered sugar!