Beat sugar and butter in mixing bowl with beaters until creamy, about two minutes.
Add flour. Beat on low speed until you have a fine crumb.
Line an 8x8 inch square tin with parchment paper or spray heavily with non=stick coating Or rub thoroughly with a bit of butter.
Dump crumbs into tin and press with your hands or with the bottom of a measuring cup to form a crust.
Bake at 350 for 10 to 15 minutes or until just crisp with the slightest bit of browning on the edges. Cool on wire rack.
Beat eggs on medium speed until foamy-about three minutes. Add remaining ingredients sugar through salt and beat until combined.
Pour over cooled crust.
Bake for 20 to 25 minutes at 350. Pay attention to smell. When you smell lemon bars, the bars are likely done. There should be just a slight jiggle when you remove the pan from the oven but the mixture shouldn't be loose. If it's loose, bake for another five minutes or so.
Cut into squares.
Serve with a sprinkling of powdered or icing sugar.