• Start by preheating the oven to 350 degrees F. Line a 13 x 9-inch baking pan with parchment; leave about 2-inches of parchment climbing up the sides of the pan. Spray the parchment with cooking spray.

Basil Lemon Shortbread Crust

• In a food processor, combine basil, kosher salt, lemon zest, 2 cups of flour, and 1/2 cup of granulated sugar. Process the mixture until the basil leaves are chopped up very small – about 1 minute.
• Then add the cubed butter and pulse until the mixture is crumbly and sandy, about 15 pulses.
• Transfer the shortbread mixture to the prepared baking pan and firmly press the dough into the pan.
• Bake the shortbread in the preheated oven for about 30-35 minutes, until it's lightly golden. When you pull it out, be sure to leave the oven on. Let the shortbread cool for about 20-30 minutes.

Lemon Custard

• In a large bowl, whisk together the eggs, lemon juice, baking powder, remaining 1/4 cup flour, and 2 cups of sugar.
• Pour the lemon custard mixture on top of the cooled basil lemon shortbread. Gently tap the pan on the counter a few times to release any air bubbles.
• Bake in the 350-degree oven for 30-35 minutes, until the lemon curd is set. Let the Basil Lemon Bars cool on a wire rack for about 1 hour.
• Then, cut into 2-inch squares and dust with powdered sugar.
• You can keep the Basil Lemon Bars covered in the fridge for 3-4 days.