Preheat the oven to 350 degrees.
To make the crust in a food processor, cut the butter into 1/2-inch pieces and return it to the refrigerator. In the bowl of the food processor fitted with the metal blade, place the confectioners' sugar, salt, and the flour. Pulse until well blended. Add the chilled butter and toss with your hands to coat the pieces with flour. Process the mixture until it looks like a fine meal, about 15 seconds.
To make the crust by hand, cut the butter into 1/2-inch pieces and return it to the refrigerator. In the bowl, combine the confectioners' sugar, salt, and the flour. Add the chilled butter and toss with your hands to coat the pieces with flour. With a fork or a pastry blender, cut in the butter until the mixture looks like fine meal.
Transfer the crust dough to a 15 X 10-inch glass baking pan and press firmly onto the bottom. Place the pan on the center rack in the oven and bake for 15 minutes.
While the crust bakes, make the filling. Combine the baking powder and flour. In a separate bowl, beat the eggs with a handheld whisk until they are well mixed. Add the sugar and beat until it is fully incorporated. Add the baking powder and flour in small amounts, beating after each addition. Whisk in the lemon juice and zest.
Pour the filling over the hot crust and bake for 15 to 20 minutes, or until the filling has set and is golden brown. Let the bars cool in the pan on a wire rack. When completely cool, dust with confectioners' sugar and serve.
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