Not-So-Square Lemon Bars

• 2 cups plus 6 tablespoons all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup sifted confectioners sugar, plus more for sprinkling
• Pinch of salt
• 4 large eggs
• 2 cups granulated sugar
• 6 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

1. Preheat the oven to 350F.
2. Mix 2 cups of the flour, the butter, confectioners sugar, and salt in a bowl.
3. Press the mixture into the bottom of a 9 x 13-inch baking dish.
4. Bake for 20 minutes or until golden brown.
5. Transfer to a wire rack to cool.
6. Keep oven at 350F.
7. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and granulated sugar until smooth.
8. Add the remaining 6 tablespoons of flour, the lemon juice, and lemon zest and beat until well combined.
9. Pour the filling over the prepared crust, and bake for 25 minutes or until filling has set.
10. Transfer the baking dish to a wire rack and let cool completely.
11. Sprinkle with confectioners sugar before cutting into bars.
12. Store leftovers in an airtight container in the refrigerator for up to five days.
13. When life gives you lemons, remember Crystals rule of thumb: 1 medium lemon yields 2 to 4 tablespoons of juice and 1 tablespoon of grated rind.

flour, unsalted butter, confectioners sugar, salt, eggs, sugar, lemon juice, lemon zest

Taken from www.epicurious.com/recipes/food/views/not-so-square-lemon-bars-378326 (may not work)