Easy Lemon Bars

Make the shortbread crust
1 Preheat the oven to 350°F. Line a 9”x13” baking dish with parchment paper, and spray with nonstick baking spray. Set it aside.
2 Measure [wprm-ingredient text="2 cups all-purpose flour" uid="1"] and [wprm-ingredient text="½ cup powdered sugar" uid="2"] into a large bowl.
3 Pour the melted [wprm-ingredient text="1 cup unsalted butter" uid="3"] into the dry ingredients, and mix until combined. You can use your hands or a rubber spatula.
4 Press the shortbread crust into your prepared baking dish, then transfer to the preheated oven.
5 Bake for 20-25 minutes, or until lightly browned.
6 Let cool slightly while you make the lemon curd filling.
Make the lemon curd filling
8 In a large bowl, beat together [wprm-ingredient text="4 large eggs" uid="5"], [wprm-ingredient text="2 cups granulated sugar," uid="6"] [wprm-ingredient text="½ cup freshly squeezed lemon juice" uid="7"] and [wprm-ingredient text="1 tablespoon lemon zest" uid="10"] with a hand mixer or a whisk.
9 Sift the [wprm-ingredient text="¼ all-purpose flour" uid="8"] and [wprm-ingredient text="½ teaspoon baking powder" uid="9"] into the egg mixture, and stir until combined.
10 Pour this mixture over the slightly cooled shortbread crust.
11 Bake for 25-30 minutes, or until the center isn’t jiggly.
12 Let the lemon bars cool until they are almost at room temperature, then lift them out of the pan with the parchment paper.
13 Sprinkle with powdered sugar and slice into bars with a sharp knife.
14 Enjoy immediately.