Combine the butter, powdered sugar, and all-purpose flour to form a soft, crumbly dough. Then pat your shortbread crust into a 9×13 pan lined with baking parchment (it makes it easier to remove the bars after they are baked).

Bake the shortbread crust for 20 minutes at 350. This is only blind baking so the crust is not going to look fully cooked. That’s ok. Take it out after 20 minutes and allow it to cool.

While your crust is cooling, mix together the eggs, sugar, salt, lemon juice, and lemon zest. You want everything to be well blended. I like doing this in my mixer.

Pour the lemon layer over the cooled shortbread crust and then pop the whole thing back in the oven for another 20 minutes.

You know your lemon bars are finished when the lemon is set but has a slight wobble in the pan. Cool your lemon bars on a rack before cutting into bars.

Before serving, dust your lemon bars with a little extra powdered sugar.

Store your cooled lemon bars in an airtight container in the refrigerator for up to a week.