Firstly, Mill The Flour

Preheat oven to 350*F

Line a 9x13 baking dish with parchment paper.

In a stand mixer, mix together 330g of the flour (2&3/4 cups), powdered sugar, and salt.

Then, Pour the melted butter over the flour mixture. Mix until all combined, and no more dry flour is showing.

Pour the shortbread crust dough onto your lined baking sheet. It will be very crumbly like gravel here. If there is any dry flour still left melt a little more butter and pour over it until there is no dry flour left..

Press the dough into the pan, trying to make it flat and even in the bottom of the lined pan.

Bake the crust for about 20 minutes, or until it is set and is a light golden color.

While the crust is baking, rinse out the mixing bowl.

Then, to the same bowl, add the sugar and lemon zest. Mix to incorporate, you are making fragrant lemon sugar! Smell it, I promise it is amazing!

Next, add the remaining flour amount 90g (3/4 cup) to the lemon sugar you made. Mix to combine.

Pour in the fresh lemon juice, and add the eggs. Mix until incorporated, and the eggs are all cohesive with the rest of the ingredients, and not separated.

Once the crust is done baking, pour this lemon curd mixture on the warm crust.

Bake at the same 350*F temperature for 25 minutes. If your oven bakes unevenly, then turn the lemon bars halfway through to allow for even baking.

Remove from oven, and allow to cool at room temperature for about 1 hour. Then, put in the fridge to cool completely. At least 2 hours. The flavors get better the next day even!

Dust the top with a little powdered sugar to your liking, and cut into squares. Cutting Tip: Cut when it is cold, because it will loosen up the longer it sits at room temperature. Also, if you clean, then wet your knife after each slice with a little warm water it will slice much nicer.