Lemon Bars

24 bars

prepPreheat oven to 325°F / 160°C
prepGrease or line 9×13-inch pan with parchment paper or foil, leaving overhang for lifting
2 cups / 280 g all-purpose flour	Mix crust dry ingredients	Add butter & vanilla, pulse until crumbly	Press into pan, bake 325°F / 160°C, 18–20 min	Pour on crust, bake 325°F / 160°C, 22–25 min, chill, dust
2/3 cup / 80 g powdered sugar
1/4 tsp salt
1 cup / 227 g cold butter, cut into small cubes
1 tsp pure vanilla extract
2 1/4 cups / 450 g granulated sugar	Mix sugar & lemon zest	Whisk in eggs, lemon juice, flour
1 1/2 tbsp grated lemon zest
6 large eggs
1 cup / 240 ml freshly squeezed lemon juice
1/3 cup / 47 g all-purpose flour
Powdered sugar for dusting

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