For the shortbread crust:

1️⃣ Lightly spray an 8” x 8” baking pan with a flour-based baking spray. Set aside. If desired, line the pan with parchment paper for easier cutting later. You can secure the parchment with binder clips to keep the sides from collapsing during baking. 🧑‍🍳

2️⃣ Using a hand mixer or a stand mixer with a paddle attachment, beat together the unsalted butter, all-purpose flour, and powdered sugar until the mixture resembles light yellow loose crumbs. Pat the mixture into the bottom of the prepared pan. Place the pan in the freezer or refrigerator for 10-15 minutes to chill (skip chilling if using a glass baking dish). ❄️

3️⃣ While the shortbread chills, adjust your oven rack to the second level position (just above center) and preheat the oven to 350ºF (175ºC). 🔥

4️⃣ Bake the chilled shortbread crust for 15-18 minutes at 350ºF until it is light golden brown. Remove from the oven and allow to cool slightly while you prepare the lemon curd filling. 🍪

For the lemon curd filling:

5️⃣ Grate the lemons to collect the zest and squeeze out the lemon juice. Sift the all-purpose flour into a small bowl. 🍋

6️⃣ Using a hand mixer or a stand mixer with a whisk attachment, mix together the lemon juice, lemon zest, eggs, granulated sugar, and sifted flour on medium-high speed until well blended. 🥄

7️⃣ Pour the lemon curd filling over the slightly cooled crust. Place the pan back in the oven and bake for 25-30 minutes at 350ºF until the top is almost set, with a slight jiggle in the center. Check at the earliest baking time to avoid over-baking, which can create a thin crust on top. ⏳

8️⃣ Remove from the oven and allow the lemon bars to cool completely. Then cover and refrigerate for at least 1 hour, or preferably overnight, to chill and set. ❄️

9️⃣ When ready to serve, dust the top with powdered sugar and cut into squares using a well-sharpened knife. Enjoy! 🍋🍰

Storage
Keep lemon bars stored in an airtight container in the refrigerator for up to 5 days. 🥶