also in this post: how to brulee the top of lemon bars

For the crust:
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
1/2 tsp orange zest

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest)
1 cup freshly squeezed lemon juice
1 cup flour
Crust:

1) In a small bowl or measuring cup, mix 2 cups flour with 1/8 tsp salt. In an electric mixer, cream the butter and sugar until smooth. Add orange zest. Add flour mixture. Mix until dough pulls away from bowl.

2) Press into greased 9×13 pan, pressing the dough up the sides of the pan as well. It helps to press the dough with wet (not dripping wet…that would not be good) hands to prevent sticking.

3) Bake the crust at 350 degrees for 18 minutes or until edges brown. Let cool completely.

Filling:

Whisk together all filling ingredients.

Check your filling for lemon seeds before you pour onto the crust! Once crust is cooled, pour filling mixture and bake at 350 for another 30-35 minutes.

Traditional topping:

Let lemon bars cool completely and right before serving, dust with powdered sugar.

Brulee topping:

sprinkle granulated sugar all over your lemon bars (already cut into squares). Either put in the oven on broil setting until crispy brown, or torch with a culinary torch. The lemon bars in the picture below could have used 30 seconds more of torching, but I got scared that they would blow up.