Lemon Bars with Shortbread Crust

Preheat the oven to 350℉. Line a 9x13 baking dish with parchment paper, letting it overhang the edges.
In a medium mixing bowl, combine the shortbread crust ingredients and mix until the mixture resembles wet sand. Press firmly into the bottom of the baking dish in an even layer and bake for 16-20 minutes, or until the edges are lightly browned.
In a large bowl, whisk to combine the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest. Pour over the crust and bake for 20 minutes or until the center is just set.
Remove the bars from the oven and place on a wire rack. Allow the baked bars to cool completely at room temperature for 1-2 hours. Then, cover with plastic wrap and refrigererate until chilled, about another 1-2 hours. Dust generously with confectioners sugar before slicing and serving.