Adapted from Ina Garten
1 stick butter, at room temperature
1/4 cup sugar
1 cup flour
Dash of salt
1 cup sugar (use 1 1/2 cups if using regular lemons)
1 tablespoon grated lemon zest
1/2 cup Meyer lemon juice
1/2 cup flour
Powdered sugar for dusting
Preheat oven to 350º. If you'd like, line 8 x 8 pan with nonstick foil for easy removal...this is totally optional. Greasing the unlined pan is not necessary.
Beat butter and sugar with electric mixer, then slowly add flour and salt till just mixed. Gather dough and press into a ball. Pat into bottom of pan. Chill.
Bake crust for 15 minutes, till lightly browned. Cool on rack. Leave oven on.
Whisk together eggs, sugar, zest, juice and flour till combined. Pour over crust and bake for 25 minutes or till filling is set. Cool to room temperature.
Cut into bars and dust with powdered sugar just before serving.