Best Lemon Bars

Crust:

2 c. flour

1/3 c. sugar

1/4 t. salt

2 sticks butter, cubed

Filling:

1 1/2 c. sugar

1/4 c. flour

4 eggs

2/3 c. lemon juice from 5 lemons

zest of 2 lemons

powdered sugar for dusting tops

Preheat oven to 350. Line 9x13 baking pan with foil, extending over the sides. Spray the foil lightly. Set aside. Stir together flour, sugar, and salt. Cut in butter with pastry blender or two forks until coarse crumbs form. Pour crust into pan and pat into even layer. Bake for 7-8 min. or until golden brown. In another bowl, whisk together flour and sugar for filling. Make sure all the flour clumps are broken up. Add eggs, lemon juice, and zest. Stir to combine. Pour over crust. Bake 20 min. until center is almost set and only slightly jiggly.  DO NOT OVERBAKE! Cool to room temperature. Refrigerate at least 2 hours to set. Dust with powdered sugar before serving.