Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift out the squares later.

Make the Crust: In a food processor, combine 1 cup flour, 1/4 cup powdered sugar, cold butter pieces, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.

Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for 20 minutes, or until lightly golden. Remove from the oven and let cool slightly.

Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup flour.

Add Wet Ingredients: Whisk in the eggs, lemon juice, and lemon zest until well combined. Stir in the heavy cream until the mixture is smooth.

Bake: Pour the filling over the pre-baked crust. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and doesn’t jiggle when the pan is shaken.

Cool and Chill: Remove from the oven and let cool to room temperature. Then, chill in the refrigerator for at least 2 hours, or until firm.

Cut into Squares: Use the parchment paper overhang to lift the lemon squares out of the pan. Cut into squares or rectangles.

Dust with Powdered Sugar: Before serving, sift powdered sugar over the top of the squares for a beautiful finish.