Preheat oven to 350ºF. Line a 9x13 pan with a sheet of parchment paper, and lightly spray with non-stick cooking spray.

Cream together the butter and sugar.

Mix in the flour and salt until dough forms.

Press the dough into the pan.

If time allows, chill the dough in in the fridge for 15 minutes before baking.

Bake the crust for 15-20 minutes or until lightly golden brown. Chill.

For the Lemon Curd Filling, whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust.

Bake for 30-35 minutes until the lemon curd filling is set in the middle and it doesn’t giggle in the pan when you move it a bit.

Once set remove from oven and let cool to room temperature or chill overnight.

Finish with a dusting of powdered sugar before cutting and serving. Enjoy!