Preheat your oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, combine 1 cup of flour, 1/4 cup of sugar, and a pinch of salt. Mix until evenly distributed.
Add the cold, cubed butter to the bowl and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press this mixture evenly into the bottom of your prepared pan, creating a firm crust. Bake for 20 minutes or until lightly golden around the edges and fragrant.
While the crust bakes, zest both lemons finely, then squeeze out about 1/3 cup of fresh lemon juice. Set aside.
In a bowl, whisk together the lemon juice, zest, eggs, 3/4 cup of sugar, and 1/4 cup of flour until the mixture is smooth and slightly frothy.
Once the crust is baked and slightly cooled, pour the lemon filling evenly over it.
Return the pan to the oven and bake for an additional 20-25 minutes, until the filling is set but still slightly wobbly in the center.
Remove the bars from the oven and let them cool completely in the pan on a wire rack, about 30 minutes. Then, transfer to the fridge and chill for at least 2 hours to set fully.
Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the blade clean between cuts for tidy edges.
Dust the top generously with sifted powdered sugar just before serving for a delicate, sweet finish. Enjoy these bright, refreshing lemon bars!
