Preheat oven to 350°F (175°C).

In a large bowl, combine flour, cold cubed butter, powdered sugar (½ cups)powdered sugar (2 tbsp), and salt (¼ tsp).

Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Mixture resembles coarse crumbs

Press the mixture evenly into the bottom of an ungreased 9x13 inch baking pan.

Par-bake the crust for 15-20 minutes, or until lightly golden brown.

Crust is lightly golden brown • Buttery aroma fills the kitchen

While the crust is baking, prepare the lemon curd filling. In a large bowl, whisk together granulated sugar (1½ cups), lemon juice, lemon zest, and eggs (4 whole).

Stir in the melted butter until well combined.

Pour the lemon curd filling over the par-baked crust.

Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.

Filling is set but slightly jiggly • Lemon aroma intensifies

Let the lemon bars cool completely in the pan before cutting into squares.

Dust with powdered sugar (½ cups)powdered sugar (2 tbsp) before serving.