Bright, puckery lemon filling meets a buttery-textured shortbread base in this classic bar cookie — the kind of dessert that disappears fast at potlucks and lunchboxes alike. The crust presses into the pan in a thin, even layer and bakes until the edges just turn golden, giving you a sturdy foundation for the filling to set into. That filling comes together from just a handful of pantry staples — eggs, sugar, fresh lemon juice, and plenty of zest — whisked smooth and poured straight over the hot crust so it bakes into a silky, barely-wobbly layer. A long chill in the fridge is what gives these bars their clean, sliceable structure, so don't rush that step. Finished with a light dusting of powdered sugar and cut into neat squares, this one is a solid pick for a dairy free dessert table, delivering all that classic tart-sweet lemon bar flavor in every bite.
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides so you can lift the bars out later.
In a large bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the cold butter cubes and use your fingertips to press and rub the butter into the flour until the mixture resembles coarse, damp sand with no dry patches remaining — it should clump when squeezed.
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