Preparation

• Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing some to hang over the sides for easy removal later.
• In a large bowl, whisk together the flour, baking powder, and salt until well combined.
• In another bowl, cream the softened butter and sugar with an electric mixer until light and fluffy. This should take about 3 to 4 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the lemon juice and zest until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix to avoid tough bars.
• Pour the batter into the prepared baking pan and spread evenly with a spatula. Smooth the top as much as possible.
• Bake in the preheated oven for 30-35 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
• Remove from the oven and let the bars cool completely in the pan on a wire rack. This will take about 1 hour.
• Once cooled, lift the bars out of the pan using the parchment paper. Slice into squares or rectangles and serve.
• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.