Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
For the crust: In a medium bowl, combine flour, cold butter, powdered sugar, and salt. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
Bake the crust for 20 minutes, or until lightly golden.
While the crust is baking, prepare the lemon filling: In a large bowl, whisk together granulated sugar, eggs, lemon juice, lemon zest, flour, and salt until smooth.
Pour the lemon filling over the hot, pre-baked crust.
Bake for 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Let the lemon bars cool completely in the pan, then chill in the refrigerator for at least 1 hour before cutting.
Dust with powdered sugar before serving. Cut into squares and enjoy!
