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Make the crust: In a food processor, pulse the flour, granulated sugar, 1 tablespoon of the confectioners' sugar, the lemon zest and salt until combined. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
Press the dough evenly into a 9-inch square baking pan. Bake at 350°F until lightly golden, 20 to 25 minutes. Let cool completely on a wire rack.
Make the filling: Finely grate the zest of 1 lemon and set aside. Squeeze the lemons to get ¾ cup juice.
In a medium saucepan, whisk the sugar, eggs, yolks, cornstarch and a pinch of salt. Whisk in the lemon juice. Cook over medium heat, stirring constantly, until thickened, 5 to 7 minutes.
Remove from heat and stir in the butter until melted. Pour the filling over the cooled crust and smooth the top. Refrigerate until set, at least 2 hours and up to 5 days.
When ready to serve, use a knife to loosen the edges, then lift out the bars. Dust with the remaining 2 tablespoons confectioners' sugar and the reserved lemon zest.