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1
Preheat the oven to 350F.
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2
Spray the bottom and sides of a 9 x 13-inch cake pan with nonstick spray.
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3
To make the crust, combine the butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment.
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4
Beat on medium-high speed for 2 to 3 minutes, until light and fluffy.
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5
Add the flour and salt, and mix another minute, until well combined (see note).
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6
Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan.
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7
Bake the crust for 20 to 25 minutes, until lightly golden.
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8
Remove from the oven, and cool on a baking rack.
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9
To make the topping, whisk together the eggs and sugar in a large mixing bowl.
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10
Add the flour, and whisk until just combined, then whisk in the lime juice and zest.
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11
Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
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12
Allow the bars to cool completely.
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13
Generously dust with confectioners sugar and cut into squares.
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14
For the neatest presentation, use a metal spatula or a butchers scraper to remove the bars from the pan.
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15
Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.
