Preheat your oven to 350 degrees.

First prepare the crust. Line a 9-inch square metal baking pan with foil that extends over the edges. Spray with cooking spray.

Weigh or lightly spoon 5.6 ounces flour into dry measuring cups, level with a knife.

Combine the flour, 1/3 cup powdered sugar, 1 teaspoon tea leaves from a tea bag, and salt in a bowl. If there is more than one teaspoon of tea leaves in the tea bag, just discard the remaining leaves.

Add the pieces of the butter to the flour mixture.

Cut in the butter with a pastry cutter (or just use two knives) until the mixture resembles coarse meal.

Add the mixture to the pan and press down.

Bake at 350 degrees for 18-20 minutes or until lightly browned.

While the crust is baking, zest your lemons and set aside. Squeeze the lemon juice into a medium microwave-safe bowl.

Microwave the juice for 30 seconds on high. Steep the remaining tea bag in the hot lemon juice. Cover the bowl and steep for 10 minutes.

Squeeze out all the juice from the tea bag back into the bowl. Add the lemon zest and eggs to the juice. Whisk until combined.

In a small bowl, combine the granulated sugar, 2 tablespoons flour, and the baking powder.

Add the sugar mixture to the lemon mixture and stir with whisk until well combined.

When the crust is finished, remove from the oven and pour the lemon filling onto the hot crust.

Bake at 350 degrees for 20-25 minutes, or until set.

Remove the pan from the oven and place on a wire rack. Let cool for 30 minutes.

Remove the squares from the pan by lifting the foil. Remove the foil from the squares and cut into 16 equal bars.

Sprinkle with powdered sugar.