Preheat your oven to 325F and prep a 9x13 inch baking pan by lining it with parchment paper with a slight overhang on each side. This will make it easier to lift the lemon squares out later.
Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter, 2 cups flour, ½ cup granulated sugar and ¼ tsp salt until it resembles a coarse meal. Do not over beat. You'll know you're done when no big chunks of butter and large streaks of flour remain.
Transfer the dough to your pan and, using your hands, press evenly and firmly onto the bottom. You want to be conscientious about this — make sure the crust is packed tightly and evenly so you won't have to deal with a possible seeping situation later.
Bake for 30 minutes or until it turns a light golden brown. Take out of the oven and allow to cool while you work on your filling. Do not turn your oven off.
For the lemon filling:
In a large bowl, whisk ¾ cup granulated sugar and 1/ 4 cup flour until combined.
Add the beaten eggs to the flour mixture and whisk.
Add ½ cup Meyer lemon juice and Meyer lemon zest and continue whisking. Stop when the mixture gets foamy.
Pour the filling over your cooled crust and bake for an additional 30 minutes or just until the filling is set. Take the bars out of the oven and leave on the counter to cool completely before cutting into squares. Serve with a dusting of confectioner's sugar.
If you can't find Meyer lemons, you can use the same amount of regular lemon juice and zest to make classic lemon bars. Note that classic lemon bars a more tangy than Meyer lemon bars.
See post for the complete step-by-step photos, FAQs and baking tips.