Crust:
1/2 lb unsalted butter at room temp
1/2 c sugar
2 c flour
1/2 t salt

Filling:
2 extra-large eggs at room temp
3 c sugar
2 T grated lemon zest (4-6 lemons)
1 c fresh squeezed lemon juice
1 c flour

Powdered sugar for garnish

1/2 lb unsalted butter at room temp 1/2 c sugar 2 c flour 1/2 t salt 2 extra-large eggs at room temp 3 c sugar 2 T grated lemon zest (4-6 lemons) 1 c fresh squeezed lemon juice 1 c flour

Crust:
Cream the butter and sugar until light and fluffy. In a separate bowl, combine the flour and salt - with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 13x9 greased pan (or jelly roll pan). Chill for 30 minutes. Preheat oven to 350.

Filling:
Whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over crust and bake for 30-35 minutes (20-25 for jelly roll pan)until the filling is set. Cool to room temp and cut into bars. Dust with powdered sugar.