Lemon Bars: Crispy Shortbread

Instructions:

1. Line a 9x13 pan with parchment paper, leaving an overhang on the sides.
2. Cream the softened butter and powdered sugar until smooth, then stir in the flour and salt until a crumbly dough forms.
3. Firmly press the dough into the bottom of the pan using a flat-bottomed glass.
4. Bake at 350°F (175°C) for 18–20 minutes until the edges are pale golden and the center is set.
5. In a bowl, beat the eggs and granulated sugar together until the mixture is pale and smooth.
6. Whisk in the 2 tbsp of flour and salt until no lumps remain.
7. Stir in the fresh lemon juice and zest.
8. Pour the filling over the hot crust, spreading it evenly to the edges.
9. Bake for 20–25 minutes until the edges are set but the center has a slight jiggle.
10. Cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to fully set.
11. Lift the slab out using the parchment sling and cut into 20 equal squares.