• Preheat oven to 330℉. Line a 9x13 glass baking dish with parchment paper on the bottom to keep bars from sticking and make it easier to cut. Set aside.

TO MAKE CRUST

• In a medium mixing bowl, mix together the softened butter, salt, and sugar.
• Add the flour into the butter mixture and mix until combined. NOTE: The mixture will be thick. I use a fork or back of a spoon to mix the ingredients together.
• Press the crust mixture firmly into the prepared baking dish over the parchment paper. Use your fingers to press the dough all the way to the edge of the baking dish. Lightly pierce the top of the dough in a few places with fork (don't push all the way through) to help keep the dough in place and not puff up too much.
• Bake for 20 minutes, or until the edges are just lightly browned. Don't over bake! Remove from the oven and set aside.

TO MAKE LEMON CUSTARD FILLING

• In a large mixing bowl, sift together flour and sugar. (This helps create a creamy custard filling without lumps.)
• Whisk the eggs into the flour and sugar, but don't over mix.
• Add the lemon juice and stir until completely combined. Do not over mix or whip the filling or it will become foamy.
• Pour the lemon custard filling over the prepared crust.
• Bake for 20+ minutes (you may need up to 25+ minutes), until the center is set. NOTE: If you move the baking dish and it doesn't jiggle, then the custard is set.
• Cool completely* and then place in the refrigerator to chill until ready to serve.
• To serve, remove from refrigerator and lightly dust with sifted powdered sugar. Use a sharp knife to cut into squares, wiping the knife with a paper towel between each cut for a cleaner edge.
• Store leftovers in an airtight container in the refrigerator for up to 1 week.