In bowl of your food processor, pulse to combine flour, powdered sugar and butter.
1
Process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly.
2
Bake for 18-20 minutes, until lightly browned. Remove from oven and allow to cool on wire rack.
3
With an electric mixer set at medium speed, beat granulated sugar, flour, eggs, lemon juice, and lemon zest until ingredients are well blended.
4
Pour mixture evenly over warm crust. Return to oven; bake until center is set and edges are golden, about 18-20 minutes.
5
These lemon bars will cut neatly if you chill them first. Store in the fridge for about 30-40 minutes. Any longer and the shortbread becomes to solid to get through easily.
TIPS