Butter a 6 by 12 inch baking pan. Line base and sides with parchment paper, extending the paper about an inch over the sides which will help you lift the bars from the pan.
In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, flour, almond meal, and salt on medium speed until the mixture comes together.
Press the dough evenly over the base of the pan with your fingers then use the bottom of a measuring cup or glass to help compact it.
Bake for 20-22 minutes in the middle rack of the oven until the edges are golden brown.
Prepare the filling while the base is baking. In a large mixing bowl, whisk the eggs with a pinch of salt. Add the granulated sugar, lemon juice, and all purpose flour and whisk until well combined.
Strain the egg mixture into another bowl to remove any lumps. Whisk in the lemon zest.
Pour the egg mixture over the hot base and bake for another 20 minutes until the edges of the bars are set but the middle still jiggly.
Let the bars cool completely in the pan on a wire rack then cover and refrigerate for 2 hours.
When ready to serve, lift the bars from the pan using the overhanging parchment paper and transfer to a cutting board. Cut the bars with a sharp knife into 2 inch squares and wipe the knife clean in between cuts.
Dust the bars with confectioners’ sugar and serve immediately.
Leftover lemon bars will keep in the refrigerator if covered in a container for up to 3 days.