Small Batch Lemon Bars

Heat oven to 350 F. Spray and line an 8x4 or 9x5 loaf pan with parchment paper.
In a medium mixing bowl combine flour, powdered sugar, butter and salt. Beat in butter at a low speed until crumbly (you can also do this by hand). I look for little pea sized balls of dough coming together.
Press mixture evenly along the bottom of your prepared pan. Bake for 12-15 minutes, or until lightly golden brown around the edges. While the crust is baking prepare the filling.
Add your half cup of granulated sugar to the same bowl and add the zest of a lemon. Rub together the zest and sugar until becomes fragrant.
Add flour, baking powder and pinch of salt and mix together. Mix in the egg until completely mixed. I usually do this with a fork. Stir in lemon juice.
When the crust is done baking, lower the oven to 325. Pour the filling over the warm crust. Return to the oven and bake for an additional 13-16 minutes, until the top has a light golden brown over most of it. Leave to cool completely.
Once cooled, I like to sift powdered sugar along the top. I prefer to chill my bars. I find them easier to have a clean cut that way, and also like the taste of the lemony filling cold.