Preparation

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
• In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 cup of powdered sugar. Add 1 cup of softened unsalted butter and mix until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared baking pan.
• Place the pan in the preheated oven and bake the crust for 15-20 minutes, or until lightly golden. Remove from oven and let it cool slightly.
• In another mixing bowl, whisk together 1 1/2 cups of granulated sugar and 1/4 cup of all-purpose flour. Add 4 large eggs, one at a time, mixing well after each addition. Stir in 2/3 cup of freshly squeezed lemon juice and 1 tablespoon of lemon zest until smooth.
• Carefully pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula.
• Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and firm to the touch. Let the bars cool completely in the pan.
• For best results, chill the lemon bars in the refrigerator for at least 2 hours before slicing.
• Once chilled, use a sharp knife to slice the lemon bars into squares. Dust with powdered sugar before serving, if desired.
• Store any leftover lemon bars in an airtight container in the refrigerator for up to one week.