Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Cream together softened butter and powdered sugar until light and fluffy.

Gradually stir in all-purpose flour until just combined. Press into the bottom of the prepared pan, then dock the crust with a fork. Bake for 16-18 minutes until lightly browned.

Allow it to cool completely in the pan.

In a large mixing bowl, combine granulated sugar with lemon zest.

Whisk in the eggs until smooth, then stir in fresh lemon juice and additional flour until well blended.

Pour the lemon filling over the cooled shortbread crust, smoothing it out gently.

Bake for 35-45 minutes until the filling is set and the top is golden brown.

Allow the bars to cool in the pan before dusting with powdered sugar.

Cut into squares and serve.