# What You'll 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
# How to Make It:
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, mix flour, powdered sugar, and salt. Add cold, cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press mixture firmly and evenly into bottom of prepared pan. Bake 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 to combine.
05 - Pour lemon filling over hot crust immediately after removing from oven. Return pan to oven and bake 18 to 20 minutes until filling is set and slightly jiggly in center.
06 - Remove from oven and cool completely in pan on wire rack.
07 - Lift bars from pan using parchment overhang. Dust with powdered sugar. Cut into 8 squares, then slice each square diagonally to yield 16 triangles.
