Lemon Bars (Lemon Squares)

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line an 8x8” (20 cm square) baking dish with parchment paper and lightly grease, set aside.

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter and vanilla.

Add flour, powdered sugar and salt and beat until coarse, large crumbs form (about 60-90 seconds).

Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer.

Gently poke shallow holes with a fork into the shortbread, making sure not to go all the way through the dough.

Bake in preheated oven for 15 minutes, or until the top looks just set.

Remove from oven.

While the crust is baking, make the lemon filling

In a large bowl, whisk together eggs, then add sugar and whisk vigorously.

Add lemon juice and whisk until combined

Add flour and whisk until combined.

Pour the lemon filling over baked crust.

Bake for 15-20 minutes or until the top is set and just barely jiggly.

Transfer the baking dish to the refrigerator to chill for at least 3 hours.

Once chilled, sprinkle the top with remaining powdered sugar, cut into squares and serve.