Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing some overhang to easily remove the bars later.

In a medium bowl, combine the flour, cold cubed butter, granulated sugar, and salt, then mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.

Press the crumb mixture evenly into the prepared baking pan, ensuring a firm and compact base.

Bake the crust for 15-20 minutes, or until it turns lightly golden brown, and then remove it from the oven to cool slightly.

While the crust bakes, whisk together the granulated sugar, eggs, lemon juice, flour, and lemon zest in a separate bowl until the mixture is smooth and well combined.

Pour the lemon filling over the warm, pre-baked crust, ensuring an even distribution.

Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.

Allow the lemon bars to cool completely in the pan on a wire rack before refrigerating them for at least 2 hours to firm up.

Once chilled, use the parchment paper overhang to lift the entire slab of lemon bars from the pan and carefully cut them into squares, dusting with powdered sugar before serving.