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Mix the 2 cups of flour and pinch of salt together using a mixer or by hand with a fork
Add the ¾ cups of cubed, room temperature salted butter and ½ cup of brown or white sugar and mix until it has a mealy texture
Press the mixture into a 9x13 inch pan and bake at 350°F for about 18 minutes until lightly browned
Poke the hot crust with a fork
Mix the lemon zest and sugar together until the sugar looks yellow
Whisk the 7 room temperature eggs, then add the 1 cup of fresh lemon juice and the lemon zest-sugar mixture
Whisk in the ⅓ cup of flour
Pour the lemon filling over the warm crust and bake for another 25 minutes at 350°F
Let cool to room temperature, then refrigerate overnight before serving