For the Crust: Add flour and 1/4 cup sugar to a medium mixing bowl and stir until well combined. Add 1 cup softened butter and work into flour by hand (we used a potato masher) until a clumpy dough is formed. Line a 9x9 metal cake pan with a couple sheets of aluminum foil all the way over the edges of the pan (this will make it easy to remove the bars once cooked and cooled). Press dough into an even layer on the bottom of the pan. Bake 18-20 minutes at 350°. Allow crust to cool completely before adding the lemon curd layer.

For the Lemon Curd: Whisk together 1 1/2 cup sugar, 4 eggs, 1/4 cup arrowroot powder, and 1/3 cup lemon juice until well mixed. Doing this by hand will give you more control to prevent overworking (and whipping) the eggs. Pour lemon curd into the pan over cooled crust and bake for 20 minutes at 350°. Remove from oven and allow to come down to room temperature before placing in fridge to set for a few hours, or overnight.

To Decorate: Once the lemon bars have fully set (though they will still be a bit sticky to the touch), carefully pull the sides of the foil to remove the entire dessert from the pan. Peel the foil from the back of the dessert. You can now slice into even bars. (We did 6 bars so they would be minion-shaped). I used melting chocolate to give my Le-minion Bars their fun faces. Solid round white chocolate wafers were a super-easy way to make the eyes because you can just place them as is on top of the bars. I used melted semi-sweet chocolate to draw on the details. (A dab of melted chocolate on the back of the white chocolate wafers keeps them in place.)