Preheat your oven to 350ºF. Line a 9x13-inch pan with foil or parchment paper, leaving some overhang on the edges for easy removal, and lightly spray it with non-stick cooking spray.

In a mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy (about 2-3 minutes). Gradually mix in 2 cups of flour and 1/8 teaspoon of salt until a dough forms.

Press the dough evenly into the bottom of the prepared pan, building up a 1/2-inch crust along the sides for structure.

Bake the crust for 15-20 minutes or until it turns lightly golden brown and fragrant. Once ready, remove it from the oven and let it chill.

In a separate bowl, whisk together the 6 eggs, 3 cups of granulated sugar, 2 tablespoons of lemon zest, 1 cup of lemon juice, and 1 cup of flour until smooth and well combined.

Pour the lemon filling over the chilled crust, returning it to the oven. Bake for an additional 30-35 minutes, or until the filling is set.

Allow the lemon bars to cool to room temperature before cutting. For best results, chill overnight in the refrigerator.

Before serving, dust the top of the lemon bars with powdered sugar for an elegant finish.