Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.

In a medium bowl, combine the flour and sugar, then cut in the cold butter until the mixture resembles coarse crumbs.

Press the crumb mixture evenly into the bottom of the prepared baking pan, ensuring it's compact.

Bake the crust for 15-20 minutes, or until it's lightly golden brown, then remove it from the oven and set it aside to cool slightly while you prepare the filling.

In a large bowl, whisk together the granulated sugar and eggs until the mixture is well combined and slightly frothy.

Gradually whisk in the fresh lemon juice, then slowly add the all-purpose flour and lemon zest, mixing until the batter is smooth.

Pour the lemon filling evenly over the warm, pre-baked crust in the baking pan.

Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.

Allow the lemon bars to cool completely in the pan on a wire rack before refrigerating them for at least 2 hours to chill thoroughly.

Once chilled, use the parchment paper overhang to lift the lemon bars out of the pan, then slice them into squares.

Dust with confectioners' sugar before serving, if desired.