• Preheat oven to 325℉ and line an 8 x 8 inch baking dish with parchment paper.

Making the Crust

• In a bowl, add flour, sugar, salt, and lemon zest. Mix until combined.
• Cut cold butter into small cubes and add to flour mixture.
• Using a pastry cutter*, cut the butter into the flour mixture until crumbly. You'll know it's ready for the next step when the mixture sticks together when squeezed, but still looks crumbly. It should feel soft and sandy, but not sticky.
• Add mixture to the lined baking dish and press to form an even crust.
• Bake for 20 minutes, or until the edges are lightly browned.

Making the Lemon Layer

• While the crust is baking, start to prepare the lemon layer: Whisk eggs in a bowl until the yolks and whites are fully blended and the mixture is smooth.
• Add the lemon juice and mix until combined.
• Add the sugar and flour and mix until combined. (To prevent lumps of flour, sift the sugar and flour together before adding.)
• When the crust has finished baking, pour the lemon mixture over the warm crust. Bake the bars for 20-22 minutes or until the center no longer jiggles.
• Allow the lemon bars to cool completely before placing in the fridge to chill for at least 2 hours (or overnight).
• Once completely chilled, lift the bars out of the pan using the parchment paper. Cut into squares and dust with powdered sugar. Enjoy!

  These bars are best served chilled.