• Preheat oven to 375 °F. Lightly butter a 13 x 9 baking pan. Line the pan in one direction with a sheet of parchment paper. Make the paper long enough that it goes up and over the two sides. You'll use the excess parchment to lift the bars out of the pan after they cool.

For the Crust

• Combine 10 oz all purpose flour, 8 oz granulated sugar and ½ teaspoon salt in a mixer bowl. On low speed, add 8 oz unsalted butter or mix in the butter with your fingers. Increase the speed to medium and mix until the butter is incorporated. The mix will look powdery, but if you grab a handful and squeeze it together it will form a large clump.
• Dump the mix into the pan and compact into an even layer, making sure to get the corners. I use the flat side of a meat tenderizer to press it into place. You can also use your hands or the bottom of a measuring cup. Bake until golden brown, 15-20 minutes.
• When you take the pan out of the oven, press down any puffy spots to create a flat layer. Reduce oven temperature 325 °F.

For the Filling:

• In the same bowl used to mix the crust, whisk together10 oz granulated sugar, 1 oz all purpose flour, zest from 2 Meyer lemons and ¼ teaspoon table salt. Add 4 large eggs and whisk until combined. Add 8 oz Meyer lemon juice and whisk to combine.
• Pour the filling onto the warm crust and bake until the custard is set, about 20 minutes. Give the pan a little shake and if the custard doesn't jiggle, it's ready. Cool to room temp in the pan.
• Use the parchment paper to lift the bars onto a cutting board. Peel back the edges of the paper. Sift an even layer of confectioner's sugar over the surface and cut into 24 squares.
• Wipe the blade of the knife with a damp cloth between cuts to get cleaner edges. Lift the bars off the paper and onto a serving platter.