Lemon Bars

These are the ultimate lemon bars...lots of filling.  Mom got the recipe from Ina Garten and
they even took the place of the ones she used to make, but these are absolutely the ultimate.
It makes a 9 x 13 pan.

Crust:
2 cups flour
1/2 cup sugar
2 sticks cup butter
1/8 tsp. kosher salt

Filling:
6 extra large eggs at room temperature
1 cup freshly squeezed lemon juice  
2 Tblsp. grated lemon zest (4-6 lemons)
3 cups sugar
1 cup  flour
Confectioners sugar for dusting

Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light and fluffy 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 by 2-inch baking pan, building up a 1/2 inch edge on all sides.  Chill
Bake the crust for 15-20 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 30-35 minutes, until the filling is set. 
Let cool to room temperature.
Cut into triangles and dust with confectioners sugar.