• Preheat the oven to 325°F (163°C).
• Line the bottom and sides of a 9×13 baking pan with parchment paper*, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!) and set aside.

Baking the Crust

• Mix the melted butter, sugar, vanilla extract, lemon zest, and salt together in a medium bowl.
• Add the flour and stir to completely combine.
• Press firmly into prepared pan, making sure the layer of crust is nice and even.
• Bake for 20-22 minutes or until the edges are lightly browned.
• Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust) and set aside.

The Filling

• Sift the sugar, lemon zest, and flour together in a large bowl.
• Beat the eggs lightly to break up in a small bowl, then add to the dry mix, then the lemon juice until completely combined.
• Pour filling over warm crust.
• Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.)
• Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until completely chilled.
• Once cool, lift the parchment paper out of the pan using the overhang on the sides.
• Dust with icing/confectioner’s sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut.
• Cover and store leftover lemon bars in the refrigerator for up to 1 week or the freezer up to 4 months.