Summary

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13-inch glass baking pan with parchment paper, leaving an overhang for easy lifting.

2. 2

   Make the crust: In a medium bowl, mix the melted butter, granulated sugar, vanilla extract, and salt. Add the flour and stir until a thick dough forms.

3. 3

   Press the dough firmly and evenly into the prepared pan. Bake for 20–22 minutes, or until the edges are lightly browned. Remove from the oven.

4. 4

   Using a fork, poke holes all over the top of the warm crust (do not poke all the way through). Set aside.

5. 5

   Make the filling: In a large bowl, sift together the granulated sugar and flour. Whisk in the eggs, then whisk in the lemon juice until completely combined.

6. 6

   Pour the filling over the warm crust. Bake for 22–26 minutes, or until the center is relatively set and no longer jiggles when gently tapped.

7. 7

   Cool completely at room temperature (about 2 hours), then refrigerate 1–2 hours until chilled.

8. 8

   Lift the slab out using the parchment overhang. Dust with confectioners’ sugar, slice into squares (wiping the knife clean between cuts), and serve.

9. 9

   Storage: Cover and refrigerate leftovers for up to 1 week.

10. 10

    Freezing: Cut (without sugar dusting), freeze on a sheet for 1 hour, then wrap bars individually and freeze up to 3–4 months. Thaw in the refrigerator and dust before serving.