1/2 cup unsalted butter, room temperature
1/4 cup confectioner’s sugar
1 cup all purpose flour
1/8 teaspoon salt
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice
1 tablespoons grated lemon zest
2 tablespoons all purpose flour
Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan
Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 – 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.
Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and 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 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.
Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.