# What You 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
# Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine flour, powdered sugar, and salt. Cut in cold, cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press mixture firmly and evenly into bottom of prepared pan. Bake for 15 to 18 minutes until lightly golden.
04 - Whisk granulated sugar and eggs in a medium bowl until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest; whisk until fully combined.
05 - Pour filling over hot crust immediately after removing from oven. Return pan to oven and bake for an additional 18 to 20 minutes until filling is set and slightly jiggles in center.
06 - Remove from oven and cool completely in pan on a wire rack.
07 - Use parchment overhang to lift bars from pan. Dust with powdered sugar. Cut into 8 squares, then cut each square diagonally to make 16 triangles.
