Ingredients:

Shortbread Crust

1 cups butter, melted
1/2 cup white sugar
2 tsp pure vanilla extract
2 cups + 2 tbsps all purpose flour

Lemon Filling

2 cups white sugar
6 tbsps all purpose flour
6 large eggs
1 cup fresh lemon juice or lemon juice concentrate
Optional: Confectioners Sugar for dusting on top.

Directions:

Gather all ingredients and pre-heat the oven at 325F.

Make the Crust: Mix the melted butter, sugar, vanilla extract in a medium bowl. Add flour and stir to completely combine. The dough will be thick. Press firmly into a prepared, parchment lined 9 x 13 inch pan, making sure the crust is even. Bake for 20 – 22 minutes or until the edges are lightly browned. Remove from oven. Note: poking holes in the crust with a fork prior to baking, allows for the lemon filling and shortbread crust to stick together better.

Make the Filling: Sift sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.

Pour filling over the warm crust. Bake the bars for 22 – 26 minutes or until the centre is relatively set and no longer jiggles (give the pan a light tap with an oven mitt).

Remove the bars from the oven and completely cool at room temperature, then place in the refrigerator before serving.

Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners sugar if desired and cut into squares.

Serve with a dollop of whip cream! Enjoy!