Ingredients
Shortbread Crust
1 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
Lemon Filling
2 cups granulated sugar
1/2 cup all purpose flour
6 large eggs
2 tablespoons lemon zest
3/4 cup fresh lemon juice
2 tablespoons powdered sugar
Instructions
Preheat oven to 350 degrees. Line a 9×13 inch baking dish with parchment paper.
In a medium bowl, mix the butter, granulated sugar, vanilla extract, and salt. Add the flour and mix until combined. Spread and pat the crust into the bottom of the prepared baking dish.
Bake in a preheated oven for 20 minutes or until very lightly browned.
Meanwhile, whisk the granulated sugar, all-purpose flour, eggs, lemon zest, and lemon juice together in a large bowl. Pour the mixture over the warm crust.
Bake in the preheated oven for 25 minutes rotating the dish from front to back halfway through the baking period.
Let the lemon bars cool for a while before covering them and placing them in the fridge for 2 hours up to overnight. When slicing the bars use a sharp knife and run it under warm water and dry it between each cut.