- 1 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- ½ cup sugar
- ½ teaspoon salt
- 2 cups flour
- 2 cups sugar
- 7 tablespoons flour
- 6 large eggs
- 1 cup lemon juice (fresh squeezed, seeds out)
- 1 tablespoon lemon zest
- Powdered sugar (for dusting)
Preheat the oven to 350° and line a 9x13 baking dish with parchment paper (leaving a bit of overhang on sides to lift out after baking). Set aside.
For the crust, combine the melted butter, vanilla, sugar and salt in a medium bowl. Add the flour and then stir and knead to combine. With floured hands press firmly and evenly into prepared pan. Bake for 15-20 minutes or until the edges are slightly browned. Remove from the oven and poke shallow holes evenly over the top of the warm crust (using a fork).
For the filling, whisk together the sugar, flour, eggs, lemon juice and lemon zest until thoroughly combined.
Pour filling over warm crust. Bake for about 25 minutes or until the center is set. Remove bars from the oven and cool completely to room temperature. Place in the fridge to chill for at least two hours. Lift out of pan and dust with powdered sugar. Cut into squares before serving. For clean cut squares, wipe the knife between each cut.