Lemon Bars

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Directions

• Preheat oven to 325 degrees F. Line a 13x9x2″ baking pan with parchment paper, with some hanging over the sides to allow easy removal from the pan.
• To make the base, beat the softened butter with the powdered sugar until smooth, about 2-3 minutes. If using a stand mixer, use the paddle attachment. Add the vanilla and mix until combined. Add in the flour and sugar, and mix on low until it is incorporated and forms a soft dough. Do not overmix or the base will be tough. Press into the prepared pan and distribute evenly. Use your fingers and the heel of your hand to even out the dough. Bake for 20-24 minutes, until the edges just start to brown. Remove from the oven and prick with a fork. Cool slightly, but keep the oven on.
• While the base is cooling, whisk the flour and sugar in a large bowl. Whisk in the eggs and lemon juice until well combined but not frothy. This step works better by hand than with a mixer.
• Pour the filling over the slightly cooled crust. Bake until the center is just set and does not wiggle, about 20-25 minutes.
• Cool on a rack for 2 hours until completely cool. If possible, refrigerate for 1-2 hours before moving on to the next step.
• When ready to serve, lift the bars out by the parchment paper. Dust the top with powdered sugar and cut into squares.
• These can be refrigerated fro 5-7 days. To freeze, skip the powdered sugar step. They can be frozen for 3-4 months in an airtight container. If there are multiple layers, separate them with parchment paper. Defrost in the refrigerator and dust with powdered sugar when ready to serve.