Preheat your oven to 350°F (175°C) and lightly spray an 8" x 8" baking pan with non-stick spray. In a medium bowl, combine softened unsalted butter, all-purpose flour, and powdered sugar using a fork or pastry cutter until the mixture resembles coarse crumbs. Press this crumbly dough firmly into the bottom of the prepared pan, ensuring an even layer, then chill in the refrigerator for 10-15 minutes.

Remove the chilled crust from the refrigerator and place it in the oven. Bake for 12-15 minutes or until the edges are lightly golden and the surface feels firm to the touch. Once baked, take the crust out and allow it to cool slightly while you prepare the lemon curd filling, leaving the oven preheated.

In a large mixing bowl, whisk together fresh lemon juice, lemon zest, large eggs, granulated sugar, and sifted all-purpose flour until smooth and well combined. The filling should be creamy and slightly thickened. Be careful not to incorporate too much air; gentle mixing helps achieve the perfect silky texture for your lemon bars.

Pour the lemon curd filling over the pre-baked shortbread crust, spreading it evenly. Return the pan to the oven and bake for an additional 25-30 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle, indicating the filling will firm up as it cools.

Remove the pan from the oven and set it aside to cool to room temperature, which may take about 30 minutes. Once cool, transfer the lemon bars to the refrigerator and chill for at least 1 hour to allow the filling to set completely.

Once chilled, dust the top of your Super Easy Lemon Bars lightly with powdered sugar for a beautiful presentation. Cut into squares using a sharp knife for clean edges, then serve chilled.