# Components:
→ 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
# Method:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, combine flour, powdered sugar, and salt. Add cold, cubed butter and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs.
03 - Press the crumb mixture firmly and evenly into the bottom of the 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 thoroughly combined.
05 - Pour the lemon filling over the hot crust immediately after baking. Return the pan to the oven and bake for 18 to 20 minutes until the filling is just set and slightly jiggles in the center.
06 - Remove from the oven and allow to cool completely in the pan on a wire rack.
07 - Lift bars from the pan using the parchment overhang. Dust evenly with powdered sugar. Cut into 8 squares, then cut each square diagonally to yield 16 triangles.
