Place the butter, 1/2 cup sugar, and 2 cups flour into the 40-oz Master Prep Bowl. Pulse, using long pulses, until dough forms pea-size crumbles. Press crust into the bottom of an ungreased 9" x 13" baking dish. Bake for 15 minutes or until firm and golden in color. Cool for 10 minutes.
Place the eggs, 1-1/2 cups sugar, 1/3 cup flour, and lemon juice into the 40-oz Master Prep Bowl. Pulse until smooth and sugar is dissolved, using long pulses. Pour mixture over the baked crust.
Bake 20 to 25 minutes. Bars will firm as they cool. Dust with confectioners' sugar when completely cooled.
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