Combine 1½ cups flour, ½ cup powdered sugar, and a pinch of salt in a bowl. Cut in ¾ cup cold cubed butter until mixture resembles coarse crumbs. Press firmly into a parchment-lined 8x8 inch pan with 2-inch overhang. Chill in fridge for 30 minutes.
1.5 cups all-purpose flour, 0.5 cup powdered sugar, 0.75 cup unsalted butter, pinch salt
Bake the chilled crust at 350°F (177°C) for 15-20 minutes until edges turn light golden and center looks dry. Remove from oven but keep oven on.
Whisk together 4 room temperature eggs, 1½ cups granulated sugar, ⅓ cup flour, ⅔ cup fresh lemon juice, and 2 tablespoons lemon zest until smooth.
4 large eggs, 1.5 cups granulated sugar, 0.33 cup all-purpose flour, 0.67 cup fresh lemon juice, 2 tablespoons lemon zest
Pour the lemon filling over the hot parbaked crust. Bake at 350°F (177°C) for 20-25 minutes until edges are set and filling jiggles slightly in center when gently shaken. Edges should not brown.
Allow bars to cool at room temperature for 1 hour, then refrigerate for 2 hours until fully chilled. Lift bars out using parchment overhang, dust with powdered sugar, and slice into 9-12 squares.
powdered sugar
