Cup of Yum
1. Preheat the oven to 350°F and line a 9 by 13 by 2-inch baking sheet with parchment. Lightly butter the parchment.

For the crust:

Cup of Yum
1. Cream the butter, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment. It should look a few shades lighter than when you began. With the mixer on low, add the flour until just mixed.
2. Sprinkle tablespoon-sized chunks of dough all over the bottom on the pan and then press down to flatten and even it into the bottom, building up a 1/2-inch edge on all sides. Chill for at least 20 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer:

1. In a food processor, combine all of the lemon peel and one cup of sugar. Process until completely combined, scraping down the bowl and pulsing a few more times until you can’t see anymore bits of peel. (if you don’t want to use a food processor, you could zest the lemons with a microplane and just add it to the sugar. It won’t be quite as lemony but will still be good).
2. In a large bowl, whisk together the processed lemon zest/sugar, the remaining 1- 3/4 cup sugar, eggs, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes until filling is just set. Let cool to room temperature.
3. Cut into 1″ squares (or whatever size bars you like) and dust the lemon bars generously with confectioners’ sugar. If the sugar melts on top, just re-dust it and it will stay.