1cupfresh Meyer lemon juicemay substitute fresh regular lemon juice
1cupconfectioners' sugar for dusting
Take the butter and eggs out of the refrigerator at least an hour before making the lemon bars to allow them to come to room temperature.
Preheat the oven to 350 degrees F.
Use an electric mixer to cream the butter and granulated sugar until the mixture is light and fluffy.
Combine the flour and salt and with the mixer on low, gradually add the flour mixture to the butter mixture until everything is combined.
Turn the dough out into a 9x13 inch baking dish and use your hands or the bottom of a glass to compress and flatten the dough evenly in the dish. Place the dish in the refrigerator and chill for a minimum of 30 minutes.
Once the dough has chilled, remove it from the refrigerator and bake for 15-20 minutes, or until it is lightly browned. Let the baking dish cool on a wire rack.
While the crust cools, place the eggs, sugar, lemon zest, lemon juice, and flour in a large bowl and whisk until well mixed.
Pour the lemon filling over the cooled cookie crust and bake for 30-35 minutes at 350 degrees until the filling is set. Remove the baking dish from the oven and let cool completely on a wire rack.
When cool, cut into squares and use a sifter or fine mesh strainer and liberally dust the bars with confectioners' sugar.
Store any leftover lemon bars covered in the refrigerator for up to three days.