Just a few baking tips :
  1.  TO MAKE THE CRUST: I used a food processor, but you could also use a medium sized bowl. All you need to do is first whisk together the flour and powered sugar. Then using a fork or your fingers, cut in the butter until the mixture becomes crumbly.
  2. COOLING & CUTTING: After you have baked the lemon bars, it’s super important to let the lemon bars cool at room temperature for 1 hour. Then cover and let the bars chill in the fridge for another 1 hour 30 minutes or overnight before cutting them into squares. If you leave the bars in the fridge overnight, let them sit out on the counter at room temperature for about 15 minutes before cutting them into squares and dusting them with powdered sugar.
  3. DUSTING WITH POWDERED SUGAR: Wait to dust the lemon bars with the powered sugar until just before your ready to serve them. If you dust them too early, the powered sugar will dissolve into the top of the lemon bar, which they would still taste just as good but they wouldn’t look as pretty!
Classic Lemon Bars

Yield: 12-14 Lemon Bars
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

Crust:
  •     2 cups all-purpose flour
  •     1/2 cup powdered sugar
  •     1 cup salted butter, diced
Lemon Filling:
  •     2 cups granulated sugar
  •     4 Tablespoons all-purpose flour
  •     1/8 teaspoon salt
  •     1 teaspoon baking powder
  •     4 large eggs
  •     1/2 cup lemon juice (2 medium sized lemons)
  •     1/4 cup orange juice
  •     powdered sugar, for dusting

See Full Recipe please visit : Classic Lemon Bars