Makes 24 bars

Shortbread Crust

1 cup (2 sticks) unsalted butter, softened

½ cup sugar

2 teaspoons vanilla extract

½ teaspoon salt

2 cups plus 2 tablespoons all-purpose flour

Lemon Filling

2 cups sugar

6 tablespoons all-purpose flour

6 large eggs

1 cup lemon juice (approximately 4 lemons)

Confectioners’ sugar

Shortbread Crust

1. Preheat oven to 325 degrees and line bottom and sides of a 13 x 9-inch baking pan with parchment paper.
2. Mix melted butter, sugar, vanilla extract, and salt together in a medium bowl.
3. Add flour and stir until combined and dough becomes thick.
4. Press dough firmly and evenly into prepared pan. Bake for 18 to 20 minutes or until edges are lightly browned.

Lemon Filling

1. Sift sugar and flour together into a large bowl. Add eggs and lemon juice and whisk until completely combined.
2. Pour filling over crust. Bake bars for 25 minutes, or until center is firm.
3. Remove pan from oven, cool 2 hours at room temperature, and then refrigerate for another hour until chilled.
4. Remove from refrigerator and lift up parchment paper to remove from pan.
5. Dust with confectioners’ sugar and cut into squares.