Best lemon bars I ever made

Lemon Bars

Carefully line a pan (9x12) because these bars stick like crazy even to a non-stick pan. I lined the pan with wax paper and that was insufficient. Next time, parchment paper or aluminum foil

For a lasagna pan (9x12):

Crust
1 T lemon zest (or more)
3/8 c sugar
2 sticks of salted butter
1/2 teaspoon salt
2-5/8 c flour

I whizzed the sugar and zest together in a food processor, then added the butter cut in pieces and salt and flour and whizzed it until all was crumbly, then added a few tablespoons of water and whizzed until it clumped together. Press it into the pan and cook for 18 minutes or until visibly browning a bit.

Filling
6 eggs room temperature
1-1/2 tablespoons lemon zest (or more)
1 cup lemon juice (or a little more)
2 c sugar
1/2 c flour
1/2 teaspoon salt

Mix until frothy. As soon as you take the crust out of the oven pour the filling over it. Bake for another 22 minutes or so. Refrigerate for at least a few hours. Cut with a hot knife, wiped between each cut. If you think they look ugly dust them with confectioners sugar.

For a 9x9 pan:

Crust
1 T lemon zest (or more)
3 tablespoons sugar
1-1/2 sticks salted butter
1/2 ts salt
1-3/4 c flour

Filling
4 eggs, room temperature
1 T lemon zest (or more)
3/4 c lemon juice
1-1/2 c sugar (scant)
1/3 c flour
1/2 c salt