Shortbread Crust:

• 1 cup all-purpose flour
• 1/2 cup butter
• 1/4 cup powdered sugar
• 1/2 teaspoon baking powder
• 1 teaspoon Poppy Seed
  

Filling:

• 2 eggs
• 3 tablespoons fresh lemon juice (about 2 lemons - you should have enough left over for the glaze)
• zest of 1 lemon
• 1 cup white sugar
• 2 tablespoons all-purpose flour

Glaze :

• 1-1/2 cup powdered sugar, sifted
• 1 tablespoon butter, softened
• 1 teaspoon fresh lemon juice
• zest of 1 lemon
• 1 tablespoon milk

Shortbread Crust:

Preheat oven to 350 degrees. Line either an 8 x 8 pan or a round cake pan with parchment paper.Cream the butter and sugar together. Add the flour and poppy seeds, and mix well.  Add the crust mixture into the pan and pat down so the bottom of the pan is evenly covered. Bake for 20 minutes, or until golden brown.

Filling:

Combine all, mix well and pour over shortbread crust. Bake for 20 minutes, or until lightly golden. When done, remove from oven and let cool before pouring on the glaze.

Glaze:

Mix well and pour over cooled lemon bar, making sure to completely cover it. When glaze is set, cut into wedges and enjoy!

Notes:

Taste the fresh lemon juice. If it doesn't taste tart enough, add 1/4 teaspoon citric acid. Tartness in lemons will vary - you want the tart flavor to balance out the sweetness. These can also be garnished with a sprinkle of sumac for a little pop of color and more tartness.