Prepare the Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the pan if not using parchment.

Make the Shortbread Crust

In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the prepared baking pan to form an even layer.

Bake the Crust

Bake the crust for 15-20 minutes, or until it’s lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the lemon filling.

Prepare the Lemon Filling

In another mixing bowl, whisk together the sugar and flour until combined. Add the eggs, lemon juice, and lemon zest (if using) and whisk until smooth and fully combined.

Pour and Bake

Pour the lemon filling over the slightly cooled crust, spreading it evenly. Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.

Cool and Slice

Allow the lemon bars to cool completely in the pan, then chill in the refrigerator for an hour for easy slicing. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles.

Dust with Powdered Sugar

Just before serving, use a fine mesh sieve to dust the lemon bars with powdered sugar for a pretty, classic finish.