Lemon Bars

Source: Barefoot Contessa Parties! by Ina Garten
Makes: 20 Squares or 40 Triangles

Crust
1/2 lb unsalted butter, softened at room temperature
1/2 c granulated sugar
2 c all-purpose flour
1/8 t kosher salt

Filling
6 extra large eggs, room temperature
3 c granulated sugar
2 T grated lemon zest (4-6 lemons)
1 c freshly squeezed lemon juice
1 c all-purpose flour

Confectioner's Sugar, for dusting

Preheat the oven to 350 degrees.

Crust: Combine flour and salt and set aside. Cream the butter and sugar until light. On low speed, add flour mixture until just combined. Gather dough into a ball and press into a 9X13X2 inch baking pan building up a 1/2" edge on all sides. Chill for 30 minutes to 1 hour.
Bake for 15 to 20 minutes until very lightly browned. Cool completely on a wire rack.

Filling: Whisk together all ingredients and pour over cooled crust. Bake for 30-35 minutes until set. Cool to room temperature. Dust with confectioner's sugar and cut into squares or triangles.