These bars combine a shortbread-style base with a tangy lemon curd filling and a scattering of poppy seeds for light crunch. The lemon zest and fresh juice keep the flavor bright without being overpowering. They bake in about 35 minutes and slice cleanly once fully cooled.
In a mixing bowl, combine 1 cup of all-purpose flour and 1/4 cup of powdered sugar.
Cut 1/2 cup of cold, cubed unsalted butter into the flour mixture. Use a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the mixture into the bottom of a greased 8x8 inch baking pan.
Bake the crust for 15 minutes or until lightly golden. Let it cool on a wire rack.
For the Filling:
In another mixing bowl, whisk together 3 large eggs and 1 cup of granulated sugar until well combined.
Gradually add 1/2 cup of fresh lemon juice, 2 tablespoons of flour, 1 tablespoon of freshly grated lemon zest, and 2 tablespoons of poppy seeds. Whisk until smooth.
Pour the filling over the warm crust.
Bake for an additional 25 minutes until the filling is set and a light golden color appears on top.
Let the bars cool completely on a wire rack before cutting.
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Notes
To enhance the lemon flavor, add a pinch of salt to both the crust and filling.
Consider substituting limoncello for a portion of the lemon juice for an Italian twist.