Editing Lemon bars

{{Recipe
|serves=16
|time=1 h 10 min
|tags=dessert, baking, citrus
|contributor=Marta O., Fair Oaks
|lede=A press-in shortbread base and a filling that sets to a clean, shining custard. Four lemons’ worth of zest is not a typo.
|ingredients=
Butter; 1; cup; cutin; cold, cubed
All-purpose flour; 2; cup; structure
Granulated sugar; 1 3/4; cup; sweet; divided: ½ cup for the crust
Kosher salt; 1/4; tsp; season
Egg; 4; each; leaven
Lemon; 4; each; zest; zest and juice (about ¾ cup juice)
|method=
# Heat the oven to 350°F and line a 9×13 pan with parchment.
# Rub the cold butter into the flour, ½ cup sugar and salt until it holds together when squeezed. Press into the pan and bake 18–20 minutes, until pale gold at the edges.
# Whisk the eggs with the remaining 1¼ cups sugar, the zest and the juice until smooth. Pour over the hot crust.
# Bake 20–22 minutes, until the center no longer jiggles. Cool completely, then chill an hour before cutting.
}}