Barefoot Contessa LEMON BARS

MAKES 20 SQUARES OR 40 TRIANGLES
It's important to me that lemon bars really taste like lemon. I love the way the tart citrus cuts the sweetness of the filling. I can't begin to calculate how many lemon bars Harry Goodale has made at Barefoot Contessa over the years, but they're definitely one of our best sellers.

FOR THE CRUST
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

FOR THE FILLING
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cups freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees.

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 a 9 X 13 X 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

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 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.