Lemon Bars

3 hrs 10 min (mostly cooling)Makes 24 bars

Buttery shortbread crust topped with a tart lemon custard filling, baked until set and dusted with powdered sugar.

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prepPreheat oven to 325°F / 163°C
prepLine a 9×13-inch glass baking pan with parchment paper, leaving overhang on sides
226 g unsalted butter, melted	Mix butter, sugar, vanilla & salt	Stir in flour until combined	Press crust into pan evenly	Bake crust 325°F / 163°C, 20–22 min until edges brown	Poke holes in warm crust with fork	Pour filling over warm crust	Bake 325°F / 163°C, 22–26 min until set	Cool 2 hrs at room temperature	Chill 1–2 hrs in refrigerator	Lift out, dust with confectioners' sugar & cut
100 g granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups + 265 g all-purpose flour (spooned & leveled)
400 g granulated sugar	Sift sugar & flour together	Whisk in eggs	Whisk in lemon juice & zest
46 g all-purpose flour
6 large eggs
240 ml fresh lemon juice (about 4 lemons)
2 teaspoons fresh lemon zest (optional)
confectioners' sugar for dusting (optional)

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