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Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a ½-inch edge on all sides. Chill in the fridge for 30 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let it cool on a wire rack for 20 minutes.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. The filling should not be runny at all. It should have very little jiggle to it when touched. Let cool to room temperature.
Cut into squares and dust with confectioners’ sugar.