• Preheat the oven to 350°F.
• Line a 9x13 inch baking pan with parchment paper and set aside.

To make the crust:

• Cream the butter and sugar together in a large bowl with a hand mixer or stand mixer fitted with the paddle attachment for 1-2 minutes.
  1 Cup Unsalted Butter, 1/2 Cup Sugar
• With the mixer on low, add the flour, salt and lemon juice and beat until just mixed. 
  2 Cups All Purpose Flour, 1/2 teaspoon Salt, 2 Tablespoons Lemon Juice
• Dump the dough into the prepared baking pan and press the dough to the edges of the pan to build up 1/2 inch on the bottom of the pan.
• Bake for 20-25 minutes or until edges start to turn golden brown.
• Remove from oven, leave the oven on and cool on a wire rack.

To make the filling:

• Whisk together the eggs, sugar, flour, salt, lemon juice and lemon zest in a large bowl. Mixture will be very runny.
  6 Large Eggs, 2 1/2 Cups Granulated Sugar, 1 Cup All Purpose Flour, 1/2 teaspoon Salt, 1 Cup Fresh Lemon Juice, 2 Tablespoon Lemon Zest
• Pour over the baked crust and bake for another 30 to 35 minutes, until the filling is set and doesn't move when shaken.
• Allow to cool completely at room temperature.
• Dust with powdered sugar and cut into squares before serving.
  Powdered Sugar