Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
• Make the crust: In a medium bowl combine 2 cups flour and 0.5 cup powdered sugar. Cut in the cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
• Press the crust mixture firmly and evenly into the prepared pan. Bake for 15-18 minutes or until lightly golden. Remove from oven and set aside.
• Prepare the filling: Whisk together the granulated sugar and eggs until smooth. Add the lemon juice, lemon zest, 0.25 cup flour, and salt; whisk until fully combined.
• Pour the filling over the hot crust and return to the oven. Bake for 18-22 minutes, or until the filling is set and does not jiggle in the center.
• Cool completely in the pan on a wire rack. Once cool, refrigerate for at least 1 hour to fully set. Lift out using parchment overhang and dust with 0.5 cup powdered sugar before slicing into 16 squares.