Tangy Lemon Shortbread Bars

I have been craving something tart for awhile now, and when I can across this recipe I could not resist giving it a try! The shortbread was wonderfully moist and crumbly ( I hate it when shortbread is dry), and the filling was perfectly tart. Delicious! If I make it for guests, I will sprinkle a little powdered sugar on top for a nice presentation.

2 cups plus 3 tablespoons all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon Kosher salt
2 sticks (8 ounces) cold unsalted butter, cut into small pieces
1 3/4 cups granulated sugar
6 large eggs
3/4 cup freshly squeezed lemon juice (about 5 medium lemons)
2 teaspoons finely grated lemon zest (about 1 medium lemon)

Pre-heat the oven to 350°F. Coat a 13-by-9-inch baking dish with butter and set aside.

Combine 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of the salt in a food processor. Pulse briefly to combine. Add the butter pieces to the flour mixture and pulse until the dough just begins to come together, about 20 (1-second) pulses.

Spread the dough evenly in the baking dish and gently press into the pan. Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes. Remove from the oven and let cool while you make the filling, at least 5 minutes. Reduce the oven temperature to 325°F.

To make the filling, combine the remaining 3 tablespoons flour, the remaining 1/4 teaspoon salt, the granulated sugar, and the eggs in a large bowl and whisk until the sugar has dissolved and the mixture is smooth, about 2 minutes. Add the lemon juice and zest and whisk until well combined.

Pour the filling over the baked crust, return to the oven, and bake until set, about 25 to 35 minutes. Remove from the oven and let cool on a wire rack. Cut into squares and serve.