For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust.
Bake for 30 to 35 minutes or about five minutes beyond the point where the filling is set. Let cool to room temperature.
Slice, sprinkle with confectioner's sugar and serve. We added fresh berries from the farmer's market to convince ourselves we're healthy.
These lemon bars are crazytown. Right Ham?
Btw - We Tarts would like to officially change the meaning of "it's a lemon" from 'worthless' to 'rad.' Come on, these lil' yellow dudes are insane! Can we get a "what, what?!!"