Blend together butter, 1/2 cup flour and powdered sugar until crumbly and pea size pieces of butter.
Line 9 x 5 loaf pan with parchment paper.
Press flour mixture into bottom of pan in an even layer.
Bake at 350 degrees F. for 12 minutes, until lightly brown around edges.
Mix together sugar, 1 Tbsp flour, egg and baking powder.
Add in 1 Tbsp lemon juice and zest. Stir to combine.
After shortbread crust has baked, remove from oven and pour lemon curd mixture over the top.
Return to oven and bake for an additional 15-20 minutes or until light brown around edges.
Allow to cool 5-10 minutes
Drizzle with glaze.
Cool and cut into bars.
Glaze
Combine powdered sugar and enough lemon juice to make a nice drizzling consistency.
Video
Notes
Lemon bars do not need to be refrigerated. You can store them in an airtight container at room temperature for 2-3 days. They will last up to a week if they are stored in the fridge.You can double it, just an 8 x 8 baking dish.