1 c. soft butter (2 cubes)
1/2 c. powdered sugar
2 c. flour
1/8 tsp. salt (pinch)
6 T. lemon juice (about 2 lemons)
zest from 1 lemon
4 eggs, beaten
1 2/3 c. sugar
1/4 c. flour
Preheat oven to 350 degrees. For the crust, cream the butter and sugar, then add the flour and salt and beat until combined and it forms a dough. Press into a greased 9x13 pan. Bake for 15-20 minutes until the edges start to brown and the top starts to turn golden.
Let the crust cool for about 20-30 minutes. For the filling, combine the sugar and flour in a medium bowl. Combine the eggs, lemon juice, and zest until well combined. Add to the flour/sugar mixture and combine well. Pour onto the slightly cooled crust. Bake for an additional 25 minutes, until the filling is set (shake it - it shouldn't jiggle anymore).
Remove from the oven and sprinkle with powdered sugar (or sprinkle right before you serve them). The easiest way for me is to take a fine mesh strainer, put powdered sugar in it, and shake it or tap the side so it falls evenly over the bars. Then cut into squares and enjoy!