Buttery, golden shortbread forms the base for this classic bar, pressed firm and baked until the edges turn lightly golden. The filling is where the magic happens: a bright, tangy mixture of fresh lemon juice, zest, and eggs that bakes into a silky, custard-like layer with just the right amount of wobble before it sets. Once chilled and firm, the whole slab lifts out cleanly and slices into neat, tidy squares that hold their shape on a plate. The lemon flavor is bold and puckery, balanced by that rich, crumbly crust underneath for a satisfying bite every time. It's an easy make-ahead treat that chills beautifully in the fridge, so you can slice and serve whenever the craving hits. This version is a solid pick if you're keeping an eye on added sugar, letting the natural tartness of real lemon juice do most of the work.
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Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
In a mixing bowl, whisk together 1 cup flour, 1/4 cup powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse, damp sand with no dry flour remaining.
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