Ingredients:

Shortbread Crust

• ½ cup butter room temperature

• 1 cup all-purpose flour

• ½ cup sugar

• ½ teaspoon salt

Lemon Custard Filling

• 1 cup lemon juice fresh

• 1 ½ tablespoons lemon zest (3-4 large lemons)

• 1 ½ cups sugar

• ¼ cup all-purpose flour

• 4 large eggs

• ¼ cup powdered sugar (for finishing)

Instructions

Make the cakes:

1. Preheat the oven to 350 degrees F.

2. Spray a 9" x 9" baking dish with nonstick cooking spray, then line the inside with parchment paper. Set aside.

3. In a food processor, combine the butter, flour, sugar and salt and pulse together until the mixture is combined and slightly crumbly. Pat the shortbread dough evenly into the bottom of the prepared baking dish.

4. Bake the crust in a preheated oven for about 12 minutes, or until just golden brown on the edges. Remove from oven and set aside to cool.

5. Meanwhile, combine the lemon juice, lemon zest, sugar, flour, and eggs in a large bowl and whisk to combine.

6. When the shortbread crust is baked, whisk the lemon custard gently, making sure there aren't any lumps, then pour on top of the warm shortbread crust.

7. Place the baking dish back into the oven and bake for an additional 20 minutes, or until the lemon custard is set and the edges of the lemon bars are slightly golden brown.

8. Remove the lemon bars from the oven and let them cool completely. Once cooled, lift them out of the pan using the edges of the parchment paper and dust with powdered sugar.