For the crust:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the lemon filling:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
