the best lemon bars

I must start this post by apologizing to Roth for not posting them sooner. When I told her I was making these some days, weeks, (has it been a month?) ago she said she would be over later. She ended up not coming which is a.o.k since this dessert is best when had after a night in the fridge. And- when it was had, it was delicious. In fact, Roth added an expletive in front of "delicious" and when asked about them later, continued to praise them. Dr. Penn (roommate) said she was jealous of herself for getting to come home to them. Good Spoon: Be Jealous of Yourself. I brought some to a bbq and got a couple, "wow, what are these called?" Lemon Bars.

For the Crust:
1/2 lb. unsalted butter at room temperature
1/2 c. granulated sugar
2 c. all purpose flour
1/8 t. kosher salt

For the Filling:
6 large eggs
3 cups granulated sugar
2 T. grated lemon zest
1 cup lemon juice
1 cup all purpose flour

Preheat oven to 350. For the crust, cream the butter and sugar until light in the bowl of an electric mixer. Combine flour and salt and add to butter just until combined. Dump the mixture onto a well floured surface and gather into a ball. Flatter the dough with floured hands and press into 13 x 9 baking sheet or pan, building up a 1/2 inch edge on all sides. Bake for 15-20 min until golden brown.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 min, until set. Let cool to room temperature.

Put in fridge and dust with confectioners' sugar when ready. See first paragraph for some reactions to them you may experience.