# 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
11 - 1 tablespoon finely grated lemon zest
→ Finishing
12 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, powdered sugar, and salt in a bowl. Incorporate cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press crust mixture evenly into pan bottom. Bake for 15 to 18 minutes, until lightly golden.
04 - Whisk granulated sugar and eggs until smooth. Add flour, baking powder, salt, lemon juice, and lemon zest; whisk until well combined.
05 - Pour lemon filling over hot crust immediately after baking. Return pan to oven and bake for 18 to 20 minutes until filling is set but slightly jiggly in the center.
06 - Remove from oven and cool completely in pan on a wire rack.
07 - Lift bars from pan using parchment overhang. Dust with powdered sugar. Cut into 8 squares, then cut each square diagonally to yield 16 triangles.
