• Preheat oven to 350 degrees and line an 8x8 pan with parchment paper. If you prefer to not line your pan you can also spray it with non-stick spray.

For Crust:

• In a bowl of an electric mixer add butter and powdered sugar until light and fluffy.
• Add in flour and kosher salt and mix just until the dough comes together. This may take a few minutes. The mixture will look crumbly at first but should come together and become moist. The mixture should easily press together.
• Press into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and cool while you make the filling.

For Filling:

• In an electric mixer add sugar and eggs and beat till smooth.
• Add the lemon juice and zest and stir to combine.
• Fold in the flour.
• Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from the oven and cool.
• Cut into squares and dust with powdered sugar. These are best eaten the day they are mde but can be covered and stored in the refrigerator for a day or two.