Shortbread Crust

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 2 cups + 2 tbsp flour

Lemon Filling

• 2 cups white sugar
• 6 tbsp flour
• 6 large eggs
• 1 cup lemon juice

1. Preheat oven to 325° F (160° C).
2. In a medium bowl, blend together butter, sugar, vanilla, and salt. Add the flour and stir to combine.
3. Press into the bottom of an ungreased 9×13 inch pan. There’s no need to grease the pan.
4. Bake for 18 to 20 minutes or until firm and golden. Remove from the oven.
5. In another bowl, sift the sugar and flour for the lemon filling together. Add the eggs and lemon juice and whisk until combined.
6. Pour filling over warm crust. Bake for 22 to 26 minutes or until the center no longer jiggles when you tap the pan.
7. Set aside until completely cool. The bars will firm up as they cool.
8. After both pans have cooled, cut into uniform 2-inch squares, sprinkle with icing sugar, and serve.