Lemon Bars

For the crust:

• 1/2 lb unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 tsp kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 Tbsp grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• confectioners' sugar, for dusting

Preheat the oven to 350°F.

For the crust

1. Cream the butter and sugar until light in bowl of electric mixer fitted with the paddle attachment. Combine flour and salt and, with the mixer on low, add to butter until just mixed.

2.Dump dough onto a well-floured board and gather into a ball. Flatten dough with floured hands and press it into 13x9"x2 inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on wire rack. Leave oven on.

For the filling

1. Whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

2. Cut into triangles and dust with confectioners' sugar.