Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine the flour and powdered sugar.

Add softened butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Press the crust mixture firmly into the lined pan. Bake for 15-20 minutes until the edges are lightly golden.

While the crust bakes, whisk eggs in a bowl. Add granulated sugar and whisk until slightly lightened in color.

Add flour and whisk until smooth—no lumps allowed! Stir in lemon juice and zest.

Divide the mixture into two portions. Leave one plain, and add yellow food coloring to the other until it reaches a bright, sunny hue.

When the crust is done, pour the plain filling over 2/3 of the crust.

Pour the yellow filling in round “chick” shapes in the remaining space.

Use a toothpick to add small dots of orange food coloring for beaks and mini chocolate chips for eyes.

Bake for 20-25 minutes, or until the filling is set—it should jiggle slightly but not wave like liquid.

Let cool completely at room temperature for an hour, then refrigerate for at least another hour for clean slicing.

Use the parchment paper to lift out the bars, cut them into squares, and dust the non-chick sections with powdered sugar.