Preheat oven to 350 degree F and grease an 8 x8 inch pan.

To make the shortbread crust, cream butter and sugar until mixed. Add in flour, ground almonds, and salt and mix to incorporate. (Alternatively, you can also simply mix everything into a bowl and rub the butter into the dry ingredients until the dough resembles wet sand.)

While the crust is baking, make lemon curd.

In a mixing bowl, crack and beat two eggs. Add in sugar and mix using a whisk (you don't need to use your hand mixer).

Squeeze out the juice of two large lemons. Before cutting the lemon, roll it with the palm of your hand to soften the lemons. This will make it easier to squeeze the lemon juice.

Strain the lemon juice to catch any seeds or pulp and pour it in the lemon curd mixture.

Next, grate in some lemon zest (the rind of one lemon). Do that before you squeeze out the lemon juice. Whisk the lemon curd.

In a small bowl mix baking powder with 2 tablespoon of flour and add that to the curd and mix really well. The curd would not thicken tremendously so don't panic if the consistency is thin. The flour will thicken it up slightly as it bakes again.

Once your crust has baked, allow it to cool for five minutes. Then pour the curd on top of the crust and bake again at 350 degree F for 20-25 minutes or until the edges have set but the center is still a little jiggly.

As soon as the lemon bars come out of the oven, scatter sliced almonds on top. Allow the bars to cool for at least an hour before slicing.

Dust the bars with confectioner's sugar and enjoy!