Preheat oven to 350°F and position the rack in the middle.

Make a foil sling for a 9-inch square pan, grease the foil, and set aside.

In a food processor, pulse flour, powdered sugar, and salt.

Add butter chunks and pulse until the mixture resembles coarse meal.

Press the mixture into the prepared pan and bake for about 20 minutes until lightly browned, rotating halfway.

While the crust bakes, whisk eggs and yolks in a medium saucepan.

Add granulated sugar, lemon zest, lemon juice, and a pinch of salt, then whisk until combined.

Add butter to the mixture and cook on medium-low heat, stirring constantly, until it thickens slightly and reaches 170°F.

Strain the lemon mixture into a bowl and stir in heavy cream.

Pour the warm lemon curd over the hot crust.

Bake for 10 to 15 minutes until the filling is set with a slight jiggle, rotating halfway.

Cool the bars in the pan on a wire rack for 2 hours.

Lift the bars out using the foil sling and cut into 16 squares.

Dust with powdered sugar just before serving.

Store in the fridge for up to 2 days.