Ingredients

• 2 1/4 cups unbleached all-purpose flour, divided
• 3/4 cup plus 3 tbsp powdered sugar, divided
• 1 1/2 tsp salt plus more
• 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
• 1 to 2 tsp ice water
• 5 large eggs, at room temperature
• 1 1/2 cups granulated sugar
• 1 tbsp Meyer lemon zest
• 3/4 cup fresh Meyer lemon juice

Instructions

1. Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
2. In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
3. Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
4. Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
5. Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.