Shortbread Crust

1 cup butter, melted
1/2 cup sugar
2 tsp vanilla
2 cups + 2 tbsp flour

Lemon Filling

2 cups sugar
1/4 cup flour
6 eggs
1 cup lemon juice (freshly squeezed is best)
zest of 2-3 lemons
confectioner's sugar for dusting



• Preheat oven to 325°
 

• In a medium bowl, mix melted butter, sugar, and vanilla. Add the flour and stir/fold with rubber spatula until completely combined

• Press dough into greased or parchment-lined 9 x 13 pan and bake ~20 min. 

• While crust is baking, make the filling. Sift the flour and sugar together in a large bowl. Add eggs, lemon juice, and lemon zest and whisk together until smooth

• Pour filling over the warm crust and put back into the oven to bake for ~25 min.

• Remove the bars from the oven and rest at room temperature for 1-2 hrs. Move to the refrigerator for another at least 2 hrs. *I usually let them sit overnight

• Before serving, dust the bars with confectioner's sugar and then cut into squares