1-First Step: In a large bowl, whisk together 2 cups flour, 1/2 cup powdered sugar, and 1/4 tsp salt. This dry mix ensures even distribution.

2-Second Step: Cut in 1 cup softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly into the prepared pan, creating an even 1/4-inch layer. Poke with a fork to prevent bubbles.

3-Third Step: Bake the crust for 20-25 minutes until lightly golden. Let it cool for 10 minutes while you make the filling. This partial bake sets the base without over-browning.

4-Fourth Step: In a medium bowl, whisk 4 eggs and 2 cups sugar until smooth and pale. Add 1/2 cup fresh lemon juice and zest of 2 lemons, stirring well. The mixture should smell vibrant.

5-Fifth Step: Sift in 1/4 cup flour and 1/2 tsp baking powder, whisking until no lumps remain. Pour over the warm crust immediately.

6-Sixth Step: Bake for 25-30 minutes at 350°F. Edges set firm, center jiggles slightly. Cool completely on a wire rack (about 2 hours), then chill in fridge for 1 hour to firm up.

7-Final Step: Lift from pan using parchment, cut into 24 squares with a sharp knife. Dust generously with 1/4 cup powdered sugar. Serve chilled or at room temp for the perfect lemon bars dessert.