Directions

1. Preheat the oven to 325°F. Line the bottom and sides of a 9×13-inch glass baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix together the melted butter, sugar, vanilla, and salt. Add the flour and stir until fully combined. The dough will be thick.
3. Press the dough evenly into the prepared pan.
4. Bake for 20 to 22 minutes, or until the edges are lightly browned.
5. Remove from the oven and, while the crust is still warm, gently poke holes all over the surface with a fork. Do not pierce all the way through.
6. In a separate bowl, mix the sugar and sifted flour. Whisk in the eggs and lemon juice until well combined.
7. Pour the lemon filling over the warm crust and bake for an additional 22 to 26 minutes, or until the center is mostly set and no longer jiggles.
8. Remove from the oven and let cool completely at room temperature. Cover and refrigerate until ready to serve.
9. Once chilled, lift the bars out using the parchment paper. Dust with icing sugar and cut into squares, cleaning the knife between cuts for neat edges.