Easy Lemon Bars

1.Preheat oven to 175°C (350°F). Line a 23x33 cm (9x13 inch) baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

2.To make the crust: In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually add the 2 1/4 cups all-purpose flour and 1/4 teaspoon salt, mixing until just combined and a crumbly dough forms.

3.Press the dough evenly into the bottom of the prepared baking pan. Bake for 18-20 minutes, or until the edges are lightly golden. Remove from oven and set aside.

4.While the crust bakes, prepare the lemon filling: In a separate large bowl, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, baking powder, and 1/4 teaspoon salt until smooth.

5.Stir in the fresh lemon juice and lemon zest until well combined.

6.Pour the lemon filling evenly over the warm, pre-baked crust.

7.Return the pan to the oven and bake for an additional 20-25 minutes, or until the center is set and no longer jiggles when gently shaken. The top may be lightly golden.

8.Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours (or preferably overnight) to allow the bars to firm up.

9.Using the parchment paper overhang, lift the entire slab of lemon bars out of the pan. Place on a cutting board and dust generously with powdered sugar before cutting into squares or rectangles. Serve chilled.