Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
• In a medium bowl, whisk together the flour and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
• Gradually add the flour mixture to the wet ingredients, mixing just until combined. Press the dough evenly into the prepared pan.
• Bake the crust for 18–20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
• In a separate bowl, whisk together the remaining 1 cup of sugar, eggs, lemon zest, and lemon juice. Pour the filling over the warm crust.
• Return the pan to the oven and bake for an additional 15–18 minutes, or until the filling is set and no longer jiggly.
• Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 1 hour before cutting into squares.
• Dust the top of the bars generously with powdered sugar before serving.