Bright, puckery lemon custard sits on top of a crisp, buttery-tasting shortbread base, made with a simple press-in dough of flour, salt, and a touch of powdered sugar. The filling comes together with eggs, sugar, and plenty of fresh lemon juice and zest, baked until it sets into that classic wobbly-but-firm texture everyone loves in a good lemon bar. A long chill in the fridge is what gives these squares their clean, sliceable edges, and a generous dusting of powdered sugar right before serving adds that bakery-style finish. These are the kind of tangy-sweet treat you can pull out for a potluck or an afternoon pick-me-up without anyone guessing they're any different from the classic. It's a genuinely solid choice for a dairy free dessert table, and the recipe holds up beautifully whether you're serving it the same day or making it a day ahead.
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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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