Meyer Lemon Bars
['2 1/4 cups unbleached all-purpose flour, divided', '3/4 cup plus 3 tbsp powdered sugar, divided', '1 1/2 tsp salt plus more', '1 cup (2 sticks) very cold unsalted butter, cut into small pieces', '1 to 2 tsp ice water', '5 large eggs, at room temperature', '1 1/2 cups granulated sugar', '1 tbsp Meyer lemon zest', '3/4 cup fresh Meyer lemon juice']
Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.
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