Preheat oven to 350.

Using a stand or a hand mixer, cream butter and sugar together for a minute or two until they're well-blended. Add eggs one at a time, beating between additions.

Continue to mix together and add in lemon juice and lemon zest.

Add salt and flour and continue to mix dough, scraping down the sides of the bowl as needed with a spatula, until flour and salt are completely blended in the dough.

Grease a 13x9 glass baking dish.

Scoop out about 1/2 of the lemon dough and evenly spread on the bottom of the dish. The layer is going to be really thin and seem like it needs more - this is ok! The dough will rise and won't be that thin after baking. Just try to spread it as evenly as possible.

Open the box of lemon Oreos and line evenly across the top of the bottom half of the dough. You'll end up having about 8 rows of 4 Oreos.

Scoop out the remaining lemon dough mixture over the Oreos. Using a spatula again, spread evenly across the pan, lightly pressing down the dough on the Oreos and in the gaps.

Place baking dish in preheated oven for 20-25 minutes. Check the bars after about 20 minutes - if the middle still looks undone and the top of the bars aren't light golden brown, give the bars another 5 minutes in the oven.

After baking, remove from oven and allow to sit for at least 10 minutes before serving, or allow to completely cool, store in the fridge, and serve chilled.

Tip: these bars are really moist, so use a spatula to scoop them out of the pan so they don't break apart as you're moving slices of them from the pan to a plate.

These are delicious warm or cold! :)