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1
Take a few bits of the butter and, using your hands, grease an 18 x 13-inch (half-sheet size) rimmed baking sheet.
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2
To make the crust, in the work bowl of a food processor fitted with the metal blade, combine 3 cups of the flour, the 3/4 cup of confectioners sugar, and half of the salt; pulse until well combined.
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3
Add the remaining butter and pulse until the mixture starts to pull away from the sides of the bowl.
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4
Transfer to the prepared baking sheet and, using your fingers, press into the pan.
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5
To ensure that the dough is a smooth, uniform layer, cover with a sheet of plastic wrap, then, using the back of a spoon, spread the dough evenly in the pan.
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6
Chill in the refrigerator until firm, about 30 minutes.
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7
Preheat the oven to 350F.
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8
Bake the chilled dough until golden brown, rotating once, about 30 minutes; remove to a rack and leave the oven on.
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9
Meanwhile, to make the filling, in the work bowl of the food processor (no need to worry about residual dough), combine the remaining 2/3 cup of flour, the granulated sugar, the remaining pinch of salt, eggs, grated lemon zest, and lemon juice.
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10
To assemble, pour the filling on top of the still-warm crust.
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11
Bake until set and just beginning to color, 30 to 35 minutes.
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12
Transfer to a rack to cool completely, about 2 hours.
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13
Sift over additional confectioners sugar.
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14
Slice into squares and serve.
