In a medium bowl, sift together 2 cups of flour with 1/2 cup powdered sugar. Add the salt.
With a pastry cutter, cut butter into the flour mixture until the mixture clings together and resembles coarse meal.
Press the mixture evenly into a greased 9×13 pan and bake in a preheated oven at 350 degrees for 15-20 mins, until lightly browned.
Cool the crust for 10-15 mins.
For The Lemon Filling:
While your crust is cooking, juice your lemons and grate the peel. Set aside.
In a large bowl, beat the eggs until blended. Slowly add the granulated sugar, beating as you go.
Blend the lemon juice and rind into the egg mixture and blend.
Spread mixture over baked, slightly cooled crust and return to the oven for 25 minutes.
Cool in the pan on a rack. Once cooled, sprinkle powdered sugar over the top and cut into squares.
Either serve immediately or store in the fridge. The lemon squares will keep in an airtight container up to 4 days on the counter, or refrigerated for about 1 1/2 weeks…if they last that long!
