Bright, tart lemon curd sitting atop a buttery shortbread crust, dusted with powdered sugar. A perfect balance of sour and sweet.
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8 items
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Blend 2 cups of the all_purpose_flour, softened unsalted_butter, and 1/2 cup powdered_sugar in a bowl. Press the mixture firmly into the bottom of the pan.
Bake the crust for 15-20 minutes until it is firm and slightly golden.
Whisk granulated_sugar and eggs in a bowl until light while the crust bakes. Add lemon_juice, lemon_zest, and baking_powder.
Stir in the remaining 4 tbsp all_purpose_flour until the filling is smooth.
Pour the lemon filling mixture over the hot crust immediately.
Bake for another 20-25 minutes until the filling is set.
Cool the bars completely in the pan. Dust generously with powdered_sugar before cutting into squares.
