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Preheat the oven to 350º F/ 180º C. Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
In a medium bowl, cream together with an electric mixer softened butter and sugar. Add flour and salt, mix to blend until the mixture is just combined, about 1 minute.
Place the dough into the prepared pan and press firmly with your fingers into an even layer. Bake for 15-20 minutes or until the edges are very lightly browned. Remove from the oven and set aside.
Reduce oven temperature to 325º F/ 160º C.
Sift the sugar, cornstarch, and salt together in a large bowl.
Add the evaporated milk, lemon juice, lemon zest, and whisk until completely combined. Add 1-2 drops of yellow food coloring if desired.
Pass the mixture through a fine sieve, then pour filling over the crust.
Bake the bars for 20-25 minutes or until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature for about 2 hours. Then refrigerate for 1-2 more hours until chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides. Cut into squares, dust with icing sugar before serving.