Lemon Bars with Ed

I found this recipe in People magazine.  It's Patti LaBelle's.  I've changed it a bit....  Also, I only use organic butter, lemons and eggs:
1 1/3 cups all-purpose flour, plus more for dusting pan
​1/4 cups powdered sugar, plus more for dusting lemon bars
1/8 tsp salt
1/2 cup unsalted butter, thinly sliced, at room temperature, plus more for greasing pan
1 1/2 cups granulated sugar
1 tbsp lemon zest, plus 1/2 cup fresh juice (about 4 lemons)
4 large eggs

1. Preheat oven to 350* (325* dark pan).  Lightly grease 8-inch-square pan and coat with a dusting of flour. Turn pan upside down and tap to remove excess flour. 
2. Prepare the crust:  Whisk together 1 cup flour, powdered sugar and salt in large bowl. Add butter and stir to combine.  Knead until smooth dough forms.  Crumble dough into prepared baking pan and press gently into an even layer.  Freeze 15 minutes.
3. Bake crust in the center rack of preheated oven until golden brown, 15 - 20 minutes.  Remove from oven and set aside.  
4. Prepare the filling:  Whisk together remaining 1/3 cup flour, sugar, lemon zest, juice, and eggs in large bowl until smooth.  Pour mixture over hot crust.  Return to oven and bake until filling is lightly browned, 20 - 25 minutes.
5. Run a sharp knife around the inside edge of pan to loosen pastry. Cool in pan on wire rack for 1 hour.
6. Cut pastry into squares.  Just before serving, sift powdered sugar over bars.