Instructions

1. Preheat your oven to 350 degrees. Lightly oil a 9×13 baking dish and line it with parchment paper, allowing the paper to fold over the outside of the dish (this makes it easier to remove the baked bars).
2. Make your crust: Mix the 2 1/2 cups of flour with the powdered sugar and salt in the bowl of a standing mixer. Add the melted butter and vanilla and mix at med-low speed until well combined. It will look very crumbly.
3. Transfer the crust mixture into your baking pan and using your fingers and/or the flat bottom of a drinking glass, press it down into an even layer on the bottom of the pan. Bake the crust at 350 degrees for about 18-22 minutes or until it is a light  golden color.
4. Make the filling while the crust is pre-baking: Mix the sugar and lemon zest in a large bowl with a whisk or in a food processor to make sure the zest is well distributed.
5. Add the 1/2 cup flour and pinch of salt to the lemon infused sugar and mix well.
6. Whisk or beat in lemon juice and eggs until the mixture is well blended.
7. Pour filling over the warm crust, then bake for about 22 to 28 minutes or until the filling looks fairly solid and doesn’t jiggle too much if you shake the pan gently.  Place on a cooling rack and allow to come to room temperature (about an hour). Then transfer to the refrigerator and chill for another few hours or until completely cold.
8. Dust with powdered sugar and remove from the pan using the overhanging edges of parchment paper as a handle. Place on a large cutting board and cut into individual bars. Enjoy!