Preheat oven to 375 Degrees F.

Prepare a 9 X 13 cake pan by spraying with baking spray. Alternatively, line the baking pan with parchment paper then cover with baking spray.

Combine all shortbread crust ingredients in a small bowl. Using a pastry cutter, 2 butter knives, or fingers, mix until crumbly.

Sprinkle crumbs evenly in cake pan.

Using the bottom of a cup, or a measuring cup, pat down the crumbs until they are even and smooth.

Place cake pan into preheated oven and bake for 20 to 25 minutes or just until the edges of the shortbread crust are beginning to brown.

Remove from oven and reduce temperature to 350 Degree F.

In a bowl, mix eggs and sugar until well combined.

Add flour and mix until there are no lumps.

Add lemon juice and lemon zest, mix until well blended.

Pour over top of warm to the hot crust.

Place into 350 Degree F oven.

Bake for 18 to 22 minutes or until topping no longer looks wet.

Remove from oven.

Allow lemon bars to cool for at least 30 minutes.

Place into refrigerator until the bars are completely cooled and set, about an hour.

Once set and cooled, cut into desired size and shape.