Lemon Bars

Preheat the oven to 325°F . Line the bottom and sides of a 9×13 glass baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned.
Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature. Cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled.
Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. Cover and store leftover lemon bars in the refrigerator for up to 1 week.