1. Preheat oven to 350. Butter a 9-by-13-inch baking pan, and line with waxed paper.
2. Make crust- Grate butter on cheese grater with large holes; set aside. Whisk together flour, sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
3. Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16 to 18 minutes.
4. Meanwhile, make filling- whisk together eggs, sugar, flour, and salt in a medium bowl until smooth. Stir in lemon juice. Pour over hot crust.
5. Reduce oven temperature to 325, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners' sugar. Lemon squares can be refrigerated in single layers in airtight containers for up to 2 days.
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