Lemon Bars

Line a ceramic 9x13-inch pan with parchment paper, leaving an overhang on the sides. Lightly spray with cooking spray and set aside.

In a stand mixer or with a hand mixer, beat the butter and 1/2 cup granulated sugar until smooth and creamy, about 2-4 minutes. Scrape the bowl as needed. Add 3/4 teaspoon salt and vanilla. Mix until integrated. Finally, add 2 cups flour. Mix until a thick dough forms. If the dough is too soft, add 1 to 3 tablespoons more flour.

Press dough evenly into the prepared pan, going about 1/2 inch up the sides. Make sure the crust is pressed tightly into all edges to prevent leaking. Freeze for 15 minutes. Meanwhile, preheat oven to 350°F. After freezing, press edges again to ensure a tight seal. Bake crust for 22–25 mins, or until lightly golden at the edges.

Zest the lemons to get 2 teaspoons zest (avoid the white pith). Juice the lemons to get 2/3 cup juice.

In a blender, combine the remaining 1½ cups sugar and the zest. Pulse 5 times (1 second each) to slightly break down the zest. Add remaining 3 tablespoons flour, lemon juice, remaining 1/4 teaspoon salt, eggs, cream, and lemon extract (if using). Blend for 10 seconds or just until smooth. Do not overblend. Stir the mixture with a spatula and set aside.

Remove crust from oven and stir filling mixture again. Pour right over the hot crust, slowly and evenly on top. Bake for another 20–25 mins or until the center is just set and jiggles slightly (like firm Jell-O).

Let the bars cool at room temperature for 2 hours, then chill in the fridge for at least 2 more hours, until fully set. Lift the bars out using the parchment paper. Run a knife under hot water, dry, make one cut, and repeat for clean slices. Dust with powdered sugar through a fine sieve. Return any leftover bars to the fridge.