Line a 13×9 inch pan with tin foil or parchment paper.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, 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 it into prepared pan.  Chill while oven preheats to 350º.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 minutes, until the filling is set. Let cool to room temperature.

Note: These bars are very gooey.  If you cook them until they are the consistency of a cake they will be over baked.  You want the filling to be set (not liquid in the center), but a toothpick inserted will not come out clean.  Their consistency is that of firm lemon curd.

Cut into triangles and dust with confectioners’ sugar.