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1
Preheat oven to 350F. Line a 9x9-inch baking pan with aluminum foil and/or parchment paper on top of the foil. The aluminum foil is to prevent leackage and the parchment paper is to avoid an acidic reaction with the aluminum foil.
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2
Add all filling ingredients to the mixing bowl, BUT DO NOT MIX YET.
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3
In a separate large bowl, combine crust ingredients. Whisk the flour, sugar, salt and lemon zest. Add cut pieces of butter to the flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
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4
Bake crust for 15-20 minutes, until just lightly browned around the edges.
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5
*Do not let the filling mixture sit around on the counter while the crust bakes.
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6
When the crust is 2 minutes from being done, mix/whisk the filling.
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7
When the crust comes out of the oven and is still hot, pour in filling mixture.
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8
Bake for about 20 minutes, or until filling just barely begins to turn golden at the edges. It may appear to be too wet, but filling will continue to set as the crust cools. Allow to cool to room temperature. When bars are completely cooled, refrigerate for at least 1-2 hours before slicing. The filling will continue to firm-up.
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9
Dust slices individually with confectioners' sugar to serve. Dusting the entire pan of bars will make the sugar soggy.
