Lemon Bars (Elsie)

This recipe is found on page 200 in Ina Garten Barefoot Contessa Parties Cookbook. It's really good!

Crust
1/2 pound (1 cup) unsalted butter @ room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 tsp salt

Filling
6 extra large or 7 large eggs at room temperature
3 cups granulated sugar
2 tbsp fresh grated lemon zest
1 cup freshly squeezed lemon juice (4-6 lemons)
1 cup all-purpose flour

Preheat oven to 350 degrees.
Crust; cream the butter and sugar until light with an electric mixer. Combine flour and salt and add to butter mixture on low mixer speed until just mixed. Dump dough onto a floured board and form into a ball. Press dough into a 9x13x2 inch baking pan,building up a 1/2 inch edge on all sides. Chill.
Bake for 15-20 minutes until vey lightly browned.Let cool on a wire rack. Leave oven on.

Filling;
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
Pour over crust and bake @ 350 for 30-35 minutes, until filling is set, but still a little jiggly.
Let cool to room temperature. Cut into triangles or rectangles  or squares and dust with icing sugar.