These tangy and sweet lemon bars feature a buttery shortbread crust topped with a luscious lemon filling, perfect for dessert or afternoon tea.

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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
In a bowl, mix 1 cup butter, 1/2 cup sugar, 2 cups flour, and salt until combined. Press into the bottom of the prepared dish to form the crust.
Bake crust for 15-20 minutes, or until lightly golden. Remove from oven and set aside.
In another bowl, whisk eggs, 1 1/2 cups sugar, 1/4 cup flour, lemon juice, and lemon zest until smooth.
Pour the lemon mixture over the pre-baked crust.
Bake for an additional 20-25 minutes, or until the filling is set and slightly golden on top.
Allow to cool completely, then refrigerate for at least 2 hours.
Dust with powdered sugar before serving. Cut into bars and enjoy.